Wow you brought back so many memories from my childhood in Puerto Rico. I’m definitely going to try the Casa China. Thanks for sharing. And you are right; there is nothing better than lechon asado Puertorican style 👍🏻
I am about 15 - 20 min from Gauvate I sometimes go and get some roasted pork some hame mustard on bread .. pork sandwich and thanks that is the best illustration I have seen on Lechon
Nice. Brought back memories for sure. My uncle in Michigan is from Santa Isabel. Most summers, he would roast a pig. All us kids took turns turning the pig and all the men played dominoes and drank Miller High Life!! Moms were making the arroz con gandules.
Jose... when I use to surf Rincón we ate at that sandwich shop in Aguadilla. Que maneras! I live in Central America and have had puerco en todo lado... Puerto Rico is the world grand Master in pig preparation imh but enlightened opinion. Thanks for sharing... how do you make that bread to make the Cubano? Cheers from 🇨🇷...
Great job, only one question, you checked the temperature when you flipped the 🐷 what should be the final safe temperature? Great job! I am Mexican and love Puerto Rican food and people. Dessert Texas
The only time I see a whole pig get cooked like that is when my dad took a Puerto Rico🇵🇷 to visit family the only pig I grew up cooking is part of a pig penile in the oven New York City✌️
Thanks for the video! La caja china was invented by Chinese people in modified by Cubans is definitely not a Puerto Rican style, Great tradition Puerto Ricans don’t use caja china!
@@mattmichaels3980 lo hacen con carbón directamente. El cerdo en una vara de metal o madera y el carbón en la parte de abajo. Es un tipo de rotisserie pero para un cerdo completo.
You could also make arroz con gandules with that same roasted pork meat.Just throw in some chunks off that meat into the already waiting caldero, the taste of it it's so delicious.Lechon asado,arroz con gandules, y pasteles, la mejor comida del mundo o tambien se puede acompañar con yucca al ajillo.!!!Buen provecho!!!.
That looks delicious! I would’ve given you two 👍👍if I could taste a piece right now but since I can’t, you get 1👍. 😂 Thank you for sharing my friend. Pork on sir!
Excellent video. I imagine that's La Caja China model #2. Not sure if I missed it but didn't hear if you said for how long you cooked it, or if you only go by temperature. Great links. Great history of "La Ruta del Lechon"
That was awesome...I usually don't click on videos that are more than 10 minutes long, but I am glad I click on yours. You made this look simple. Thank you so much.
Fun that you shared your background \ memories. And your recipe and pig is 10x better then the video I just watched of the inventors of the grilling box! The pig’s color and skin could not look any better. Thanks for sharing your technique and recipe.
The pork does not cook over the fire, so you are not affecting the taste with the lighter fluid. I totally agree that lighter fluid is not good when grilling.
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Wow you brought back so many memories from my childhood in Puerto Rico. I’m definitely going to try the Casa China. Thanks for sharing. And you are right; there is nothing better than lechon asado Puertorican style 👍🏻
that's what I'm talkin about Jose thank you for showing me how to make a real lechon Puerto Rican Style Styles God bless
I am about 15 - 20 min from Gauvate I sometimes go and get some roasted pork some hame mustard on bread .. pork sandwich and thanks that is the best illustration I have seen on Lechon
I was looking for an easy and inexpensive way to cook a pig and now I know. Can't wait to give this Caja China a try.
Beautiful cook and great story!
Nice. Brought back memories for sure. My uncle in Michigan is from Santa Isabel. Most summers, he would roast a pig. All us kids took turns turning the pig and all the men played dominoes and drank Miller High Life!! Moms were making the arroz con gandules.
Nice work!
Thanks for sharing, I am definitely going to try this!
My friend you not get it!
You left the best part onthe table i.e. the head !!!!!
just bought mi caja china I will be trying very soon, i am also from PR. thx for the class.
My Guy that was Amazing 👏 Keep up the Great Work BORI
Jose... when I use to surf Rincón we ate at that sandwich shop in Aguadilla. Que maneras! I live in Central America and have had puerco en todo lado... Puerto Rico is the world grand Master in pig preparation imh but enlightened opinion. Thanks for sharing... how do you make that bread to make the Cubano? Cheers from 🇨🇷...
nice Job! looks delicious
Great
Great job, only one question, you checked the temperature when you flipped the 🐷 what should be the final safe temperature? Great job! I am Mexican and love Puerto Rican food and people.
Dessert Texas
He said 190 but if you want to be juicy 165 temp is save Flip it and cook it for 30 minute and you have crispy skin and juicy meat!! God bless you 🙏
The only time I see a whole pig get cooked like that is when my dad took a Puerto Rico🇵🇷 to visit family the only pig I grew up cooking is part of a pig penile in the oven New York City✌️
looks great man
Im not Puerto Rican but from Argentine background....looks dam GOOD!!!!
After a year I decided to get one. Can you tell what version china box you have. I like to stay around 65 to 100lb pig
Wow, that was the best video I've seen so far. Keep up the awesome work brother!!
Love your video thank you
Boss, interested in getting the SP 300. Please show a cleaning of the roaster and other food items that maybe cooked. Thanks
Shout out to La Caja China! 😋
Pulled pork pizza is great
12:54 You should get a SearPro or GrillGun to fire up the coals. You (1) won't need lighter fluid, and (2) you'll have a blast lighting the coals. :D
Very helpful bro!
Great video
Great video have a question, what model number is the Caja china . Just subscribed
Good video
Looks great. How many pounds was that pig?
At 3:34 he mentions it’s a 17-18 lb pig.
How does the pig cook with charcoal n top and the box closed?
Heat convection from top
Hey about how meany hours did this take you buddy ?? I’m cooking a small pig as well
Hi there! Here is the full recipe: www.yummly.com/recipe/Lechon-in-Caja-China-9280655 Let us know how it turns out. Happy cooking :)
👍
In the written recipe directions please add the Oregano. It is missing there.
great video , la caja china was invented by cubans ?
Thanks for the video! La caja china was invented by Chinese people in modified by Cubans is definitely not a Puerto Rican style, Great tradition Puerto Ricans don’t use caja china!
En serio? Como lo hace entonces?
@@mattmichaels3980 lo hacen con carbón directamente. El cerdo en una vara de metal o madera y el carbón en la parte de abajo. Es un tipo de rotisserie pero para un cerdo completo.
Rodriguez Scott Moore Elizabeth Lewis Dorothy
Kuch bhi
I cringe when I see someone seasoning the skin.
Looks dry
You could also make arroz con gandules with that same roasted pork meat.Just throw in some chunks off that meat into the already waiting caldero, the taste of it it's so delicious.Lechon asado,arroz con gandules, y pasteles, la mejor comida del mundo o tambien se puede acompañar con yucca al ajillo.!!!Buen provecho!!!.
Yeah and use those drippings for that rice as well...flavor 😋 Love being a Puerto Rican 🇵🇷 ❤
Thank you for everything u the best now I will try to cook a pig good job.
That looks delicious! I would’ve given you two 👍👍if I could taste a piece right now but since I can’t, you get 1👍. 😂 Thank you for sharing my friend. Pork on sir!
Excellent video. I imagine that's La Caja China model #2. Not sure if I missed it but didn't hear if you said for how long you cooked it, or if you only go by temperature. Great links. Great history of "La Ruta del Lechon"
About 3 hours! Here is the full recipe for step by step instructions: www.yummly.com/recipe/Lechon-in-Caja-China-9280655
What did you put on the skin to make it crispy?
Hi there! Here's the full recipe & ingredients! www.yummly.com/recipe/Lechon-in-Caja-China-9280655 Let us know how it turns out!
Very nice 👌
Very nice. Good class
Great tip on what charcoal to use; i totally agree lump charcoal burns too hot.
What do you do with the drippings ? Have any idea? How about the ashes? Thank you
What's the reason to remove the ashes?
Love it puerto Rico in the
hse
👌 well done 😊
That was awesome...I usually don't click on videos that are more than 10 minutes long, but I am glad I click on yours.
You made this look simple. Thank you so much.
White boy making it for his Puerto Rican wife👍❤ going to do this for New Years Eve. Thanks for the insight 👍 Merry Christmas 🌲 Happy New Year 💥
Fun that you shared your background \ memories. And your recipe and pig is 10x better then the video I just watched of the inventors of the grilling box! The pig’s color and skin could not look any better. Thanks for sharing your technique and recipe.
Great video! informative on roasting a pig but also liked the family history of roasting swine in Puerto Rico.😀
I watch the whole video..Gracias for reminding me of my youth in Fajardo..
Thanks.
What type of knive are you using Jose or what brand?
THANKS SO MUCH, MY GOAL IS IF LIVE LONG ENOUGH TO DO AT LEAST ONE.
Looks great! Where did you get the butchers paper ?
Great job, pig looks incredible!!
Great video!
Bro donde conseguiste ese pilón??
you are good explanation
Thank you. Very well done.
Great story
very nice!
WHERE CAN I PURCHASE A CAJA CHINA? ROASTER BOX.
thumbs down instantly for the lighter fluid
The pork does not cook over the fire, so you are not affecting the taste with the lighter fluid. I totally agree that lighter fluid is not good when grilling.