Get the Most Delicious Pig Roast Using La Caja China
The pig roast is the new sensation
sweeping the nation. Yes, they have been going for a fair few years- the
medieval world was a huge fan of the spit roast after all.
When one pictures a succulent hog glistening
that lovely, rich mahogany colour, with an apple in its mouth, images of women
with flowing locks and frocks, and cone-like head pieces, and men with jugs of
ale and pink blushed cheeks, come leaping into view.
Yes, Henry the Eighth may have been all too
enamoured with the hog roast, but so,
it seems, are we. The pig roast is back.
One of the best things about a hog roast is that
itís relatively low maintenance, yet feeds an army of hungry people. A whole
hog roast can feed up to 120. Now thatís a party! Ideally, for a full sized pig
roast, you would want at least 50 guests at your event.
For parties smaller than 50 people it would be
best to opt for a smaller beast, a lamb would be the perfect choice. A whole
lamb roast will feed up to 45 people. So, once youíve decided how many people
youíd like to entertain, then you can get down to the nitty gritty of cooking
And this is the best bit, itís really quite
simple. The one rule of the spit roast, is that the heat source has got to be
at least twelve inches away from the meat. This makes perfect sense as no one
wants a charred- to the point of incinerated- hog for their dinner! Most spit
roast machines come ready set at twelve inches, so you wonít need to worry
about that. The heat needs to be kept constant as the spit roast turns.
It should take about five hours to cook, but
then you also need to factor in time for the carving of the hog. And
thatís the great thing about it. Itís a long, slow, relaxed cooking process
that will have your guests watering at the mouth for a taste. Itís just the
perfect crowd-pleasing party food, and instantly makes any event memorable.
How to Roast a Pig
Tip# 1: Stay about 12″ away from your heat source.
Your cooking time is going to vary depending on
the size of your hog and the method you are using to smoke itÖ but if you are
using an 80lb hog (which is what I would recommend to get started with) then it
should take you approx. 8-10 hours at about 250 degrees if you stay about 12″
away from the heat source. You donít want to be too close Ė and you donít want
to be too far away.
Tip # 2: Keep Your Sweet Stuff On The Inside
You should avoid putting anything sweet on the
outside of the pig until an hour before it is finished. If you use a glaze with
a high sugar content any longer than an hour, it will burn. It is best to
make an injection that is sweet and put as much of this sweetness inside the
meat as possible. This is exactly what we do for the 150-200 lb hogs that we
Tip # 3: Always Inject
A good injection is 64oz Apple Juice mixed with
1 cup Sugar, 1 cup Corn Syrup or Molasses, and 1 cup Finely Ground Dry Rub (
the rub has to be a fine powder or it will clog your injector). You
can make up 4 batches of this and inject it into the Shoulders, Hams, Loins,
and along the sides (where the bacon is located).
Tip # 4: Keep your Pig Belly-Up
If you have the option Ė smoke your pig
belly-up. The body of the pig will act like a bowl and self-marinate with the
injections and the rendered fat.
Tip # 5: Make A Little Appetizer For Your Friends
Some people recommend packing the cavity with is
fresh sausage. Some also pack it around the loins and ribs to keep these areas
from drying out. Many people use chicken, pork butts, or slab bacon
in the cavity. Though, a handful may be a bit hesitant to use
chicken because of possible cross contamination and improper cooking
temperatures, but these are all ideas you can experiment with.
Tip # 6: Always Dry Rub
Make sure to apply your dry rub to any exposed
meat. I also rub on a thin coat of regular yellow mustard before applying the
dry rub. It helps it to stick to the meat really well and give the meat a great
Tip # 7: Presentation Is The Most Important Part
to spray the outer skin with cooking spray or rub it down with a vegetable oil.
This will make it have a really nice ďtanĒ color instead of a dark burnt look.
You can even wrap the ears, snout, and tail in
aluminum foil to keep them from turning to dark. Itís basically an appearance
thing but you want the end result to look good as well as taste great.
When it comes to eating the hog, this is really
down to personal taste. However, nothing beats a soft white bap and apple sauce
lathered ontop of the piping hot meat. Bliss.
To get detailed
instructions on how to roast a pig, you can now download our eBook for free.
This will serve as your step by step guide on how to use your La Caja China to
make a pig roast.