[smokeyw]

That thing looks like the Tasmanian Devil!!!

Just kidding, I'm sure it was tastey.

Originally Posted by CILO

Not to diss but personally, I think the caja china is just an oversized dutch oven. "Puerto Rican style" is done via spit. the meat is washed with sour oranges (dont know if the sell that here) or vineger or limes to get the (as my wife puts it) pork smell out of it. it is then marinated with a wet rub that consists of peppers, garlic, cilantro, garlic, oregano, garlic, salt (or adobo) and pepper. Did I mention the garlic? slather that rub all over. Slit pockets into the skin and put more marinade between the skin and the meat. let it marinate for a couple of days then its time to roast that puppy. For the sake of practicality I'd do away from the spit and make my own pig roaster as detailed on this site: http://cuban-christmas.com/pigroast.html. Using this method has yielded the best results for me with the fastest cook time.