MS2SB
is Blowin Smoke!
A friend was having a graduation party for his son on Saturday so his neighbor Chad and I volunteered to roast a whole pig for him using a La Caja China.
I picked up this 62lb beauty on Friday afternoon and we quickly got to work.
We started by splitting the breastbone and pelvis so it would lay flat,
Then we applied a little pressure
Next we popped the feet off so it would fit in the box better
We flipped it over and rubbed the skin down with some kosher salt
Back over onto its back and we injected with a mixture of homemade chicken stock, cider vinegar, wooster, salt and sugar.
Then it was back into the cooler overnight to let the injection distribute.
Next morning we pulled it out of the cooler and wiped down the skin and cavity to get it as dry as possible. At that point we rubbed the skin again with K salt and the sprinkled the cavity liberally with some low sugar rub.
While we waited for the pig to come up to temp we went outside to construct our cooking area as rain was expected that afternoon.
Then it was time to drop the pig in the box.
Good thing we got that tarp up, the weather did not dissapoint.
Followed the instructions on the side of the box and then it was time to open it up.
Flip & Score
40 minutes later and we had crispy piggy
We let it rest for about 45 minutes and then got to pulling.
We mixed in the juices from the drip pan and some tangy sauce and it made some truly delicious sandwiches
As soon as serving time came, so did the sun!
Thanks for looking!
I picked up this 62lb beauty on Friday afternoon and we quickly got to work.
We started by splitting the breastbone and pelvis so it would lay flat,
Then we applied a little pressure
Next we popped the feet off so it would fit in the box better
We flipped it over and rubbed the skin down with some kosher salt
Back over onto its back and we injected with a mixture of homemade chicken stock, cider vinegar, wooster, salt and sugar.
Then it was back into the cooler overnight to let the injection distribute.
Next morning we pulled it out of the cooler and wiped down the skin and cavity to get it as dry as possible. At that point we rubbed the skin again with K salt and the sprinkled the cavity liberally with some low sugar rub.
While we waited for the pig to come up to temp we went outside to construct our cooking area as rain was expected that afternoon.
Then it was time to drop the pig in the box.
Good thing we got that tarp up, the weather did not dissapoint.
Followed the instructions on the side of the box and then it was time to open it up.
Flip & Score
40 minutes later and we had crispy piggy
We let it rest for about 45 minutes and then got to pulling.
We mixed in the juices from the drip pan and some tangy sauce and it made some truly delicious sandwiches
As soon as serving time came, so did the sun!
Thanks for looking!
