Whole Roast Pig (Lechón Asado

• Meat

  • 1 batch Pork seasoning

• Other

  • boning knife
  • 45 lbs Charcoal
  • chimney charcoal lighter
  • disposible razor
  • duel probe themometer
  • La Caja China
  • 1 Whole roasting pig

Found on thenoshery.com

Description

Ingredients

• 1 whole roasting pig
• 1 batch of pork seasoning for 52 lbs
• Equipment
• La Caja China
• 45 lbs charcoal
• chimney charcoal lighter
• boning knife
• duel probe themometer
• disposible razor

Directions

• Transfer the pig to a large clean, non-porous work surface.
• Using a razor carefully remove any remaining hairs. Place the pig on its back, have a person stand on each side of the pig and pry it open. Press down on the ribs, until they open completely and break from the spine. If some of the ribs dont break use a chef knife and carefully separate the ribs from the spine. Look along the edges of the rib cage, and you will see a thin membrane, carefully and slowly pull on the membrane to remove.
• Use a boning knife to carefully make holes in the flesh from the cavity. The holes will later be filled with seasoning. When cutting into the meat use your free hand to feel where the knife is going, being careful not to puncture the skin our yourself. Make sure you make holes in all parts of the pig.
• The most challenging part to season are the ribs and loin. When seasoning the rib cage carefully slide the knife under the rib cage along the length of the rib. The loin is located along the spine. The best way to access the loin is to slide the knife at a diagonal between the ribs and spine along each side of the spine. The knife should run along the length of the loin, not across the loin.
• Fill each hole with approximately two teaspoons of seasoning and rub the exterior of the meat and under the skin of the shoulders and hams with the remaining seasoning.
• Once your finished seasoning transfer the pig back into the bag. Place ice bags in the bottom of the cooler, then lay the pig on the ice and fill the cavity with ice bags. Let it marinate overnight.
• Roast acording to La Caja China manufatoring instructions.
• The best way to carve the pig is to have a separate carving station with a cutting board, knife, towel and serving tray. Take a section of the pig to the carving station, break it down, plate it and move on to another section.