Jalapeno and Citrus Roast Pig

Difficulty: Advanced
Total Time: 1 day 4 hrs 30 mins
Preparation: 25 mins
Inactive: 1 day 20 mins
Cooking: 3 hrs 45 mins

This recipe shows how to prepare and roast an entire 100-pound pig using a La Caja China, a specialized aluminum-lined roasting box designed for whole-animal cooking.

Ingredients

5 pounds fresh oranges, juiced (reserve rinds)
5 pounds lemons, juiced (reserve rinds)
5 pounds limes, juiced (reserve rinds)
5 pounds fresh jalapeno peppers, split lengthwise
5 bunches cilantro, coarsely chopped
10 pounds kosher salt
16 pounds ice
1 whole pig (100 lbs), head and feet removed, butterflied and boned up to the first joint (ask your butcher for assistance)

Special Tools Needed

1 oversized cooler (34 feet in length)
La Caja China roasting box
Two and a half bags charcoal, 1618 pounds each

Instructions

Prepare the brine: In the large cooler, pour in the citrus juices and add all reserved fruit rinds. Add jalapenos, cilantro, salt, ice, and 8 gallons of water. Stir thoroughly to combine. Carefully lay the pig inside, belly facing up, making sure it is completely submerged add more water and ice if necessary. Keep the cooler in a cold spot and brine the pig for 24 hours.
Set up the roasting box: Assemble the La Caja China according to the manufacturer's instructions. Remove the pig from the brine, drain excess liquid, and pat dry with paper towels. Place the pig between the roasting grates and secure with the included hooks. Set the pig in the box with the skin side facing downward.
Light up and begin roasting: Position the ash pan and charcoal grid on top of the box. Heap 16 pounds of charcoal briquettes onto the surface and light them. Once the coals are ashed over, spread them evenly and let the pig cook undisturbed for roughly 3 hours. Add more hot coals each hour to maintain consistent heat.
Flip for crackling skin: Wearing heatproof gloves, carefully open the box and flip the pig and grates so the skin faces up. Score the skin in an "X" pattern with a sharp knife without cutting into the meat beneath. Replace the ash pan and charcoal grid and continue roasting until the skin crisps, about 45 minutes. Let the pig rest at least 20 minutes before handling.
Carve and enjoy: Transfer the roast pig to a cutting surface, slice portions as desired, and serve.