If you think barbecuing juicy and moist pork chops or grilling fall-off-the-bone baby back ribs are tricky, you probably haven’t tried roasting a whole pig yet. In truth, barbecuing is an art that requires not only the technical skills of an aspiring grill master but also an adequate amount of patience; initiative to do one’s homework (researching, asking for advice and tips from friends, etc.) and of course, talent. While following cookbooks is easy, you’ll soon realize that unless grilling food is your passion, you’ll really fail miserably at serving tasty and finger-licking barbecued treats to your loved ones. We also cannot deny the importance of following temperature and grilling times. These two are important factors that will help you cook your food to perfection. Here are a few tips on whole hog cooking times!
1. Roasting a whole pig in your La Caja China is faster than cooking it on a spit, a hole or in any other grill. While you spend 8 to 9 hours roasting your pig the traditional way, you’ll discover how easy it is to just use your La Caja China. It will only take you about 3.5 to 4 hours to roast a 70-pounder or a larger pig.
2. To ensure fast, evenly cooked roasts, you have to maintain the internal temperature from 70 degrees Fahrenheit to 180 degrees Fahrenheit. To achieve this, don’t peek into the box every now and then. Let the pig cook for an hour and then open the roasting box to add another batch of charcoal. Let it cook for another hour again and then add charcoals. Add another batch after 30 minutes and wait until the internal temp reaches 185 degrees Fahrenheit. By this time, you can flip the pig and let its skin crisp to perfection for another 20 to 30 minutes.
3. The La Caja China is made from high-quality aluminum so it is capable of efficiently keeping the heat in. There’s no need to peek inside frequently to check on the doneness of your pig. What’s important is for you to use a wired thermometer and to put batches of charcoal (6 to 7 pounds per batch) to maintain the heat inside the roasting box.
4. If you’ll use the La Caja China model #1, you’ll have to use 14 pounds of charcoal on the first batch. For model #2, you’ll have to use 16 pounds. If you think that using more charcoal will cook your pig even faster, you’re mistaken. Using more will just delay the roasting. Because more ashes will be produced, the heat level will go down.
5. Removing the ashes before adding another batch of charcoal will help roast your pig faster and easier.
6. Some barbecue lovers only rely on their hands and eyes when grilling food items. Since you’ll be dealing with a large chunk of meat (it’s a whole pig after all), it will be best to use a wired thermometer. It will give you an accurate reading of your pig’s internal temperature.
We hope that you now see the importance of following temperature and whole hog cooking times. Visit our blog to learn more tips on how do you cook a pig, pork grilling, grilling baby back ribs, pork shoulder recipe, pork chops recipe and many more! Remember, only use the best barbecue grill in town! Call us at 1-800-338-1323 or visit our website to order your La Caja China!
Watch this video as our very own Roberto Guerra shares the history of the La Caja China!