How would you describe the flavor and texture of pork shoulders, rubbed traditionally, coming out of a la caja china vs a smoker.
09-17-2013 07:35 AM
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.
09-17-2013 07:56 AM
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.
09-17-2013 08:03 AM
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.
early mornin' smokin'
09-17-2013 08:04 AM
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