May/June 2008
Serves 12 to 20
- 1 60- to 80-pound pig*
- 2 heads garlic
- spice rub
- 1 tablespoon onion powder
- 2 teaspoons red pepper flakes
- 2 teaspoons white pepper, ground
- 1 tablespoon garlic powder
- 4 tablespoons salt
- 1 tablespoon dried oregano
- 2 teaspoons cayenne
- 1/2 cup paprika
- brine
- 1 quart water
- 1/2 cup salt
- 1/8 cup dark brown sugar
- 1/8 cup crystal
- Sprig thyme
- Bay leaf
- 1 clove garlic
*Ask for a pig with the head removed. The butcher can also prepare the pig so it will lie flat on the grill.
The day before you roast the pig, create the spice rub and the brine. Mix together all the ingredients for the spice rub, and store in an airtight container. To make the brine, bring all the ingredients to a boil, transfer to a container and refrigerate overnight.
On the day of the pig roast, make slits in the shoulder and the legs, and insert a peeled garlic clove into each slit. Using a syringe, inject brine into the meat all over the pig. Rub the spice mix all over the pig, inside and outside. (This can be done while the pig is in the caja china. And with the exception of preparing the brine and rub, this dish should be prepared outdoors.)
Prepare the caja china: Place pig into the racks, belly side up. Place the lid on top of the box. Pile 10 pounds of charcoal in the middle of the lid. Let the lighter fluid soak into the charcoal for 10 minutes, then set on fire. After the charcoals are glowing red, spread them over the top of the lid.
Cook for 4½ hours. For the last hour of cooking, flip the pig over so that the skin side is facing up. Using a knife, cut slash marks on the skin.
When the pig has finished roasting, allow to rest for 15 minutes. Carve.
