Decided to do a pig roast in the new La Caja China box I bought. Had about 38 people show and it turned out better than I expected. 48lb pig, Mojo Criollo injection/marinade from scratch, Adobo Criollo Rub from scratch. Injected and rubbed (also used Kosher Salt) the day before, let sit 24 hours. Put it in the box at 12pm. Cooked the hind quarter to 180 degrees internal temp and then flipped. Took off pit at 4:30pm.
Here are all the pictures and videos.
Here are all the pictures and videos.
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