Food&Drink
broken Embargo
Cuban
pork
words by // Food Network Star Nikki Martin
/GrillNextDoor |
/MzNikkiMartin |
/GrillNextDoor
In light of the recent announcement that the
U.S. ban on Cuban trade may be lifted... I decided
to celebrate by taking out my beloved La Caja
China, aka ‘Pig Box’ or ‘Cajun Microwave’.
Today’s feast is as Cuban as it gets- Whole
Roasted Heritage Pig that’s been injected and
rubbed with all sorts of Cuban Flavor!
• 1/2 Cup Garlic Powder
What you will need:
Combine, cover and let settle for at least 3hrs.
• Whole Pig (50-75lbs)
• La Caja China or DIY Pig Box
• Culinary Syringes
• Cuban Mojo
• Adobo Criollo
• 4 Oranges Halved
• 3 Onions Peeled & Quartered
Injecting Sauce aka Cuban Mojo
• 1/2 Gallon Sour Orange Juice (If can’t find it
mix equal parts fresh OJ & lime juice)
• 3 Tsp Cumin
• 3 Tsp Oregano
• 8 Garlic Cloves, Peeled & Minced
• 1 Bay Leaf
• 2 Tbs Brown Sugar
Combine all ingredients in large container and
let the flavors socialize for at least an hour.
Strain off any chunks through fine mesh and
fill up your culinary syringes.
Dry Rub aka Adobo Criollo
• 1/2 Cup Coarse Salt
• 1/4 Cup Onion Powder
• 1/4 Cup Ground Oregano
• 4 Teaspoons Ground Bay Leaves
• 1 Tablespoon Ground Cumin
• 1/2 Teaspoon Freshly Ground Black Pepper
Prep your Pig in the La Caja China. Use a
chimney started to get Approximately 14lbs of
charcoal fired up to go on top of your roaster.
You will need to add more charcoal (8lbs each
time) every hour for the first 3 additional hours,
and once more after last 1/2 hour, when you flip
the pig. Place the pig skin side down. Using the
filled syringes, inject your pig every 4 inches
while avoiding puncturing the skin. After using
all Of the Mojo, rub both the interior and
exterior of pig with your adobo.
Place pig in Rack and secure into La Caja
China. Place lid with heated charcoal and start
the clock. Follow the instructions on your Pig
Roaster depending on size of Box and Hog.
In the last half hour of cooking, flip pig. Score
the skin and toss in Halved Oranges and
Onions. When your pig reaches 165, is golden
brown and has crispy skin- it’s ready! Serve
family style with black beans, rice and Mojitos!
BBM
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