Roasting a whole pig may be challenging for some but with the right equipment, a perfect marinade and helpful tools, you’ll be able to serve a lip-smacking treat that your friends and family will all love! Now we have always been asked by customers about the roasting time of a whole pig. We know that grilling such a big chunk of meat is quite time-consuming if we do it the traditional way. And that is why we take pride in our La Caja China boxes because they cook pigs to perfection while cutting the roasting time by almost half. This is what we want to talk about today. Read on and learn more about whole pig roasting!
1. Place the marinated whole pig between the two racks. Be careful when hooking it up with the S-hooks and never poke the pig’s skin. The pig should face away from the handle racks.
2. Put the drip tray inside the box. Put the racks in, too. Follow up with the ash pan and then the charcoal grid.
3. Add the first batch of charcoal on the grid and light them all up. After about 20 to 25 minutes, they should be ready. Spread them all over the grid and mark this as the start of your roasting time.
4. After one hour, add another batch of charcoals. After another hour, add another batch again. The last batch of coals will be added after 30 minutes.
5. After 30 minutes since you put the last batch of charcoal, remove the ashes carefully. Put the charcoal grid on top of the long handles then flip the racks to turn the pig on its other side.
6. Score the pig’s skin. It’s time to make it crispy! After scoring the pig’s skin with a sharp knife, cover the La Caja China with the ash pan and charcoal grid again. Let the pig cook for another 30 minutes then peek into the box. Keep on looking inside every 10 minutes until the skin reaches your desired crispiness.
If you’ll follow our instructions above, it will take you only about 4 ½ to 5 hours to roast your whole pig. This time already includes the 20 to 25 minutes you’ll spend prepping the first batch of charcoals. Pretty fast compared to traditional roasting which takes about 8 to 9 hours, right?
1. Put the pig between two racks and secure them using the 4 S-hooks that came with your La Caja China.
2. Put the drip tray in place then put the racks in there, too. Make sure that the pig is facing ribs side down. Attach your wired thermometer into the pig’s leg. Don’t let the probe touch the bone.
3. Put the ash pan and charcoal grid in place. Add the first batch of charcoals and light them all up. After 20 minutes, spread the coals on the grid evenly. Take note of this as the start of your cooking time.
4. After an hour, open the La Caja China. Remove the charcoal grid and ash pan then flip the pig over. This time, the pig’s ribs should face upwards. After flipping the pig, put the ash pan and grid back in place. Add another batch of charcoal.
5. After another hour, add another batch of charcoals. Keep on adding coals every hour until your thermometer displays 185 degrees Fahrenheit. Never open the box again until the pig reaches your desired temperature.
The time spent in roasting a whole pig without the skin may vary depending on how you grill it. If you’ll open the box every now and then, you’ll have a hard time reaching the desired temperature. But if you follow the instructions accordingly, you’ll spend just about 4 to 5 hours, too.
We hope your learned how long does it take to roast a whole pig from our blog today. Also check out our pig roast side dish ideas, criollo marinade, whole pig roast marinade, how to season a whole pig for roasting and barbecue dipping sauces. And remember, serve the tastiest grilled dishes by using only the best barbecue grill in town! Visit our website or call us at 1-800-338-1323 to get your La Caja China now!
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