Chef Perry this has to be the best how to video of a southern style whole hog la caja china style. The prep and roasting detail is fantastic. Yours looks roasted to perfection. Seen others that looked suspiciously dark. Thanks for posting!
I just hosted my first ever pig roast today! Followed your southern style recipe exactly for an 83 pounder. Many guests stated it was the best pork they ever had. Not having the experience with such big pieces of meat, I needed to give the pig MUCH more than six hours to shake the cooler chill and that put my time schedule way behind. To get hungry guests fed I had to for go the totally crispy skin. Next time! The meat was flavorful and succulent! Thank you chef Perry for all your great info!
Great video, in Perú they use a caja china that is a little more deeper than the one used in this video and the pig is golden brown when it's ready, the skin is so crunchy that you can cut it with the edge of a plate
Thanks dude my daughters birthday is this weekend and I was going to do a whole Cuban pig roast and one of my buddy was going to help me but he had to work so it will be my first time and with this video I hope my pig will come out great ill keep you updated.
to each their own, butttttt, I cant imagine doing this and not getting the enjoyment and novelty of having the head intact..... Not just the visual, but being able to eat some of the best meat on the pig......
Jojo - couldn't agree more. As I said in the video, I let the client chose whether we roast it with th head on, or off. This one chose off. I ALWAYS roast the head on pigs I'm cooking for myself (and often add in another head or two from previous, more squeamish, clients, lol) Definitely the best meat on the animal!
Cameron Dubenion Yes. Remember, you don't really get that bbq "wood smoke" flavor from coals anyway (which is grilling), the only smoke you get that way is from fat and drippings falling on the hot coals, and that's delicious, btw, but the real smoke flavor comes from the wood that you're burning in the offset smoker (or an internal smoke box, on an older unit).
Hey great video. I purchased the wooden La Caja China for a party this weekend, looking forward to cooking my first pig in it!! Question, I'd like to put those drip pans like you have in this video, but not sure if your box is deeper than the one I purchased and I'm nervous that by raising the pig higher if my box is not as deep, it will cook it too fast. Any idea what depth yours is, or if they are all the same? Thanks!
Thank You bro. Have you ever tried the Smoker Pistol.?? If so, How'd you like it. Looking into purchasing the La Caja China, when will the Prototype go public. Happy Holidays
+Dennis Williams No word on the prototype release (sorry, I want another one myself). Yes, I have a smoke pistol, it's a little too temperamental for my taste, and I only used it once or twice. Vastly prefer the A-Maze-N Smoker for simplicity and results (and cost of use). I have a video here on RUclips on using it.
+Dennis Williams ~ This unit was a prototype that's still in pre-production by La Caja China. However, you can get the same offset smokebox and add it yourself as well. I've seen them at Fred Meyer for between $50-60. Chef Perry joinmykitchen.com
Brent, I've done pork shoulder, as well as turkeys in here for my local homeless shelter as well (good work, man!). 12 would be tough, as you need some space between the butts for the heat to circulate. I'd say 8 would be a safe bet. - Chef Perry
It was an add-on from the manufacturer. This was a prototype model they sent me to test several years ago. I'm starting to despair that they will ever actually release it. I hope to post plans on adding your own very soon! Thanks!
Josue - I typically plan on 1lb per person, from the raw weight of the pig. Once it's cooked, skinned, and boned out to just meat, you'll have between 1/3 & 1/2 lb per person.
I like the idea of placing the pig on top of the extra pans to collect drippings and help with clean up. However, my Caja doesn't appear to be as deep as the one in the video and the pig will be 3-4 inches off the bottom pan. Is there a danger of the pig being too close to coals??
Roasted a 105 lb. pig (85 lb. dressed out) on Saturday. Here are my additional tips/observations. It was windy so starting at 6 am for a 4 pm party was wise. Had pig at 189 F. by 2:30 pm. Pig really came out well - do not forget to salt skin prior to browning. Lastly, get some cat litter to help contain any spillage during clean up, and take the whole assembly to your local self car wash to get it ready for next party! Thanks guys for vid.
+Maurice Brown Why would I do that? Those roast trotters make the best pot of beans, or greens you'll every taste! ;) Chef Perry www.lacajachinacooking.com
Yes, sorry about that. The release of the LCC with the off-set smoker was delayed until Spring, so I had to delay the release of the 3rd cookbook, as well.
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
![Kodak Black - Catch Fire [Official Music Video]](http://i.ytimg.com/vi/A4ch-olIuZo/mqdefault.jpg)
Chef Perry this has to be the best how to video of a southern style whole hog la caja china style. The prep and roasting detail is fantastic. Yours looks roasted to perfection. Seen others that looked suspiciously dark. Thanks for posting!
Thanks Clem!
I just hosted my first ever pig roast today! Followed your southern style recipe exactly for an 83 pounder. Many guests stated it was the best pork they ever had. Not having the experience with such big pieces of meat, I needed to give the pig MUCH more than six hours to shake the cooler chill and that put my time schedule way behind. To get hungry guests fed I had to for go the totally crispy skin. Next time! The meat was flavorful and succulent! Thank you chef Perry for all your great info!
Great tip on the saw horses to rest your coal grate, and great tip on the ash clean up! Thanks gentleman!
thank u for the video. i see that i have to also purchase a metal can and metal shovel to take off the excess ash. great idea.
Great video, in Perú they use a caja china that is a little more deeper than the one used in this video and the pig is golden brown when it's ready, the skin is so crunchy that you can cut it with the edge of a plate
Awesome! - Chef Perry
I'm dying for pulled pork now. Dang, my mouth is watering. Great job!!!
Where did you get your la caja chine with the offset smoker firebox on the side
Thanks dude my daughters birthday is this weekend and I was going to do a whole Cuban pig roast and one of my buddy was going to help me but he had to work so it will be my first time and with this video I hope my pig will come out great ill keep you updated.
Great video! Totally going to steal your ideas.
oh...great idea about putting two pans inside to catch the broth while the pig is roasting.
Thanks!
That was nice. love how the final product look.
Chef Perry. Thank you so much for the helpful info.
to each their own, butttttt, I cant imagine doing this and not getting the enjoyment and novelty of having the head intact..... Not just the visual, but being able to eat some of the best meat on the pig......
Jojo - couldn't agree more. As I said in the video, I let the client chose whether we roast it with th head on, or off. This one chose off. I ALWAYS roast the head on pigs I'm cooking for myself (and often add in another head or two from previous, more squeamish, clients, lol) Definitely the best meat on the animal!
LOl... Absolutely.....How about just a "pig head roast"? All heads..... sounds amazing......
awesome. How many lbs was this pig and how long did it take to cook?
About 70lbs, and cooked 5 1/2 hours. - Chef Perry
Chef Perry Does the meat get that smoked flavor? I ask because of the coals being on top.
Cameron Dubenion
Yes. Remember, you don't really get that bbq "wood smoke" flavor from coals anyway (which is grilling), the only smoke you get that way is from fat and drippings falling on the hot coals, and that's delicious, btw, but the real smoke flavor comes from the wood that you're burning in the offset smoker (or an internal smoke box, on an older unit).
Chef Perry Thank you.
Hey great video. I purchased the wooden La Caja China for a party this weekend, looking forward to cooking my first pig in it!! Question, I'd like to put those drip pans like you have in this video, but not sure if your box is deeper than the one I purchased and I'm nervous that by raising the pig higher if my box is not as deep, it will cook it too fast. Any idea what depth yours is, or if they are all the same? Thanks!
Pan's don't raise the height of the rack more than about a millimeter, as the legs of the rack sit inside or outside the pans.
"Pans"...sorry, lol, fingers working faster than my brain!
the gresse is good for your biscuits or to cook other foods
Thank You bro. Have you ever tried the Smoker Pistol.?? If so, How'd you like it. Looking into purchasing the La Caja China, when will the Prototype go public. Happy Holidays
+Dennis Williams No word on the prototype release (sorry, I want another one myself). Yes, I have a smoke pistol, it's a little too temperamental for my taste, and I only used it once or twice. Vastly prefer the A-Maze-N Smoker for simplicity and results (and cost of use). I have a video here on RUclips on using it.
Did you add that Smoker or did it come with it?? Thanks
+Dennis Williams ~ This unit was a prototype that's still in pre-production by La Caja China. However, you can get the same offset smokebox and add it yourself as well. I've seen them at Fred Meyer for between $50-60.
Chef Perry
joinmykitchen.com
Mouth watering! im so hungry now
looks very delicious
Looking to cook some pork butts for a homeless shelter next week, I have the SP 300 do you think I can fit 12 butts in it??
Brent, I've done pork shoulder, as well as turkeys in here for my local homeless shelter as well (good work, man!). 12 would be tough, as you need some space between the butts for the heat to circulate. I'd say 8 would be a safe bet. - Chef Perry
What a delicious!
Thanks Fernando!
How did they get smoke box on caja China?
It was an add-on from the manufacturer. This was a prototype model they sent me to test several years ago. I'm starting to despair that they will ever actually release it. I hope to post plans on adding your own very soon! Thanks!
Perfection
Thanks man!
how many people does a pig that size feed?
Josue - I typically plan on 1lb per person, from the raw weight of the pig. Once it's cooked, skinned, and boned out to just meat, you'll have between 1/3 & 1/2 lb per person.
I like the idea of placing the pig on top of the extra pans to collect drippings and help with clean up. However,
my Caja doesn't appear to be as deep as the one in the video and the pig will be 3-4 inches off the bottom pan. Is there a danger of the pig being too close to coals??
Bill, adding these aluminum pans under the rack only raise the height about a millimeter, lol. I use the same process in my model #1 as well.
Roasted a 105 lb. pig (85 lb. dressed out) on Saturday. Here are my additional tips/observations. It was windy so starting at 6 am for a 4 pm party was wise. Had pig at 189 F. by 2:30 pm. Pig really came out well - do not forget to salt skin prior to browning.
Lastly, get some cat litter to help contain any spillage during clean up, and take the whole assembly to your local self car wash to get it ready for next party! Thanks guys for vid.
My fav part too is the pig head haha.
Mine too! ;)
where can I buy one like this?
Chris: astore.amazon.com/hautemealz-20/detail/B000YHT938
how bout a vid using that smoker and how it got there
That unit will be released by LCC this Spring. The one in the video is a prototype.
Thanks!
Chef Perry
Burnin' Love BBQ
Where ya'll located I'm hungry about to come over there and turn that pig into a carcuss.
do you sale this model with the smoke box on it??
I cannot believe you didn't cut the trotters off before putting in box..
+Maurice Brown Why would I do that? Those roast trotters make the best pot of beans, or greens you'll every taste! ;)
Chef Perry
www.lacajachinacooking.com
Absolutely!
la caja china smoke is not on amazon
Yes, sorry about that. The release of the LCC with the off-set smoker was delayed until Spring, so I had to delay the release of the 3rd cookbook, as well.
You should not use iron hammer beating on the iron hammer. Very dangerous. Use a rubber hammer to knock the iron hammer is the best way.
El concepto de la Caja China lo mejor . pero como ustedes le poner el sabor no Es muy saludable disculpa mi opinion se vez muy seca la carne ....
war-sester-shyer haha dude its pronounced woostersheer!
+TheCloneX2 Yes, I know...it's an inside joke among Southern chefs.