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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-25-2011, 06:02 PM   #1
ralphyboy
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Default Puerto Rican Style Whole Roasted Pig

Hey There!
A friend has asked if I know anyone that can roast a whole pig... Her daughter is getting married and they would like to do this for the menu. She mentioned that she wanted it Puerto Rican style... I looked around on the net (http://www.thesmokering.com/news/PuertoRico/default.jsp)and seems like either in the ground or on a spit would be just this. I don't think the city would allow you to dig a hole in the parking lot so I am thinking a spit is the way to go... I would do it but they aren't letting thier friends work at the wedding. Tried to explain that's it's not work and I would really enjoy doing it, but they won't have it! Wedding is Sept 10, 2011 in Woodland Ca (just north of Sacramento). Let me know, if you are interested and I can put you in touch with them....
-Ralph
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Unread 04-25-2011, 06:09 PM   #2
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You might want to contact chuckwagonbbq on this site, he lives up around there and caters. I am not sure Leonard knows how to do Puerto Rican style, but, he might know someone
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Unread 04-25-2011, 06:44 PM   #3
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look into a caja china, works great, can cook up to a 60-70 lb pig, bigger if you cut the lower legs off
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Unread 04-25-2011, 06:53 PM   #4
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I would put "LOOKING FOR CATERER" in the subject title and then add "Puerto Rican Style Pig" if you still have room. Will get much more attention from the caterers.

Good luck!
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Unread 04-25-2011, 07:11 PM   #5
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Puerto Rican style roast pork is the same a Cuban Roast Pork. You can do it an a large grill or smoker. Go easy on the smoke. PR/Cuban style pork is roasted, not smoked.

I did some PR style pork a few months ago. I just used butt, but you can do a whole pig. Anyone who can BBQ a whole well pig can roast one -- just hold back on the wood and let the charcoal do the work.

http://www.bbq-brethren.com/forum/sh...d.php?t=101447

BTW, I'd love to get my hands on a caja china for one weekend, just to try it.

CD
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Unread 04-26-2011, 12:53 PM   #6
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I had Cuban roast pig in Miami a couple of months ago and they cooked it in a la caja china.
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Unread 04-26-2011, 12:58 PM   #7
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This Puerto Rican Pig Powder is pretty darn good too!!!

http://books.google.com/books?id=GN_...page&q&f=false
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Unread 04-26-2011, 01:31 PM   #8
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try here, cheaper than a caja china
http://cuban-christmas.com/pigroast.html
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Unread 04-26-2011, 01:31 PM   #9
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These guys have a great tutorial and do it without a special cooker.
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Unread 04-26-2011, 01:36 PM   #10
CILO
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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.
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Unread 04-26-2011, 01:37 PM   #11
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Quote:
Originally Posted by JD08 View Post
These guys have a great tutorial and do it without a special cooker.

lol, beat me to it!!!
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Unread 04-26-2011, 02:08 PM   #12
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That thing looks like the Tasmanian Devil!!!

Just kidding, I'm sure it was tastey.

Quote:
Originally Posted by CILO View Post
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.
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Last edited by smokeyw; 04-26-2011 at 04:30 PM..
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Unread 04-26-2011, 06:53 PM   #13
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Quote:
Originally Posted by caseydog View Post
PR/Cuban style pork is roasted, not smoked.
Not all bbq is "smoked".

Heck, not all smoked meat is bbq either! LOL
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Unread 04-26-2011, 08:46 PM   #14
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Quote:
Originally Posted by Stoke&Smoke View Post
try here, cheaper than a caja china
http://cuban-christmas.com/pigroast.html

This is how I have done pigs for years. It is really easy and the meat comes out beautifully.
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