Pig Roast

my buddy bought a La Caja China roasting box and cooked a 60lb pig this summer. what a treat! Below are the details of how he did it! ________________________________________ Recipes used -- Caja China's Mojo sauce (on their website). Bobby Flay's cuban sauce for caja china (awful). Standard carolina BBQ sauce (vinegary) after throwing out Bobby Flay's. T-minus 24 hours - Picked up pig, stored in a plastic garbage bag with 6 bags of ice in a large, clean trash can. Pig was very fresh, still had a pretty high internal temperature. (At this point we should have injected it with the marinade. The pig was plenty moist without a brine, but it didn't get much of the mojo flavor) T-minus 9 hours -- Made Mojo injection sauce recipe. Made Bobby Flay's cuban sauce, but thought it was disgusting so threw it out. A cup of olive oil!? Bleh. Removed pig from trash can and placed on foil lined table. Injected marinade and removed eyes (Get your butcher to do this if possible). Covered with plastic trash bags and bags of ice. Internal temperature read 56 degrees, it had dropped around 20/30 degrees overnight (I was concerned it hadn't dropped more, but this was a big piece of meat). T-minus 7 hours -- Removed ice to try to bring it up to 70 degrees by the time we started cooking. T-minus 3.5 hours -- Thigh had come up to 65 degrees, close enough. Cooked according to directions on side of cooker. Fired up the "smoke pistol" with apple wood pellets (purchased from the Caja China). This ...

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