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La CAJA CHINA owners
How would you describe the flavor and texture of pork shoulders, rubbed traditionally, coming out of a la caja china vs a smoker.
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I've always injected them with Mojo injection when using a Caja China so can't answer with direct experience. I can speculate that they would be juicy and tender like ones roasted in a high heat electric oven.
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Just like a smoker as far as juiciness and texture. The Caja is trickier than a regular smoker to maintaining the correct temperature simply by the coals on top.
I run probes into the meat and box during the cook. Mine lacked the smoky flavor, so I added a Smoke Pistol generator, just fine now. |
I've only eaten Caja pork, never cooked with one, but would characterize what I've had as top notch roasted pork. At least what I've had did not have any "smoke" flavor I get with my smoker.
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the caja china is a roasting box, follow the posted instructions and they'll be right around 165. so to get to internal 195+ to pull easily, it's tricky to get right without burning
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thanks guys
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