Lechon Asado (Cuban Roast Pork) made in "La Caja China"

[12quillemall5321]

What's the secret for a crispy skin?

[fitcoach2007]

@12quillemall5321 Using the Caja China makes the difference in the skin.

[rhdtv2002]

isnt pork done around 170f

[fitcoach2007]

@rhdtv2002 No that would be too dry.

[rhdtv2002]

la caja china looks cool..when I buy my house I will add that in..

[rdf7777]

no comparison to the filipino lechon

[fitcoach2007]

@rdf7777 Sorry you feel that way.

[rdf7777]

@fitcoach2007 no problem in saying the truth..peace

[TeamPerk]

Whole pigs, pork shoulders, briskets, ribs, turkeys, salmon, you name it, it’s all great in La Caja China!

Great article, thanks!

- Perry

Perry P. Perkins

Author

“La Caja China Cooking”

"La Caja China World"

[fitcoach2007]

@TeamPerk I agree my brother!

[12quillemall5321]

Where do you store that box when not using it? I have a regular smoker can I make Cuban style roast pork

[fitcoach2007]

@12quillemall5321 Once I clean it I store it in the garage.Yes you can use your smoker also.

[yourtheguy1]

My family has been using la caja china my whole life.

[Lowsidr]

I have to take mine to over 180, preferably 190 or it doesn't fall apart. Why did you take it out so early? It looks beautiful.....

[fitcoach2007]

@Lowsidr The timer said it was done, and it was. I guess the heat makes the difference. I am in Florida.

[Lowsidr]

@fitcoach2007 I'm in Naples....I'm happy that the temp of 150 or so worked for you, I tried to pull some at 160 and they were still tough, felt like I was slaughtering the pork to keep it on till 190 but that seems to be the magic number for me. If I pull sooner than that I have to go "South Carolina Style" and chop. Glad your having fun with your Caja China, they are pretty cool to cook with especially when you want to do bulk or whole hog in short time. Congrats on graduating culinary school!

[fitcoach2007]

@Lowsidr thanks for the comment. actually the thermometer was at 180*F when I pulled the pork out, the picture showed 140*F, I think that is where the confusion is.

[Lowsidr]

@fitcoach2007 BINGO.....now it all makes sense. Happy hog roasting!

[leventealmasy]

gj

[bibbeny]

Hi you! Long time no video! Glad you are back. I did not know you were a chef too! (I'm a chef at a hospital and do light caterings) Still waiting for details on your book. I never seen a cooker like that, very interesting!

[fitcoach2007]

@bibbeny Thats is why I have not been making videos, just got done with school in September, my second career. I am back though!!!

[bibbeny]

@bibbeny Ooutstanding, what school did you go to? I went to Scottsdale Culinary.

[siulollitsacserrot]

Felicitaciones por tu video. ¿Oye, esa caja china, dónde la consigues?

Veo que no es un lechón lo que preparaste, si no un cerdo ya adulto. El lechón es el cerdito que todavía no prueba alimento, solo la leche de su mamá.

[eastcoastjimmy]

Nice! Christmas Eve in Connecticut wouldn't be the same without it.

[Euphorica]

Smithfield meat....

[marthanyc]

Was that for your personal kitchen? Or, do you own a restaurant? It looked delicious.

[fitcoach2007]

@marthanyc I am a Personal Chef. I go to peoples homes and cook healthy meals for them or I also do dinner parties.

Chef Juan

[familymatters1234]

Glad to see you posting again. That looks amazing!

[fitcoach2007]

@familymatters1234 Thank you, it is good to be back. Almost forgot how to upload videos to YouTube. LOL

[blinkblinkblinkkdd]

long time no see dear Juan. what happened to you man? welcome back anyway.

[fitcoach2007]

@blinkblinkblinkkdd school and new business has kept me busy, but I am back! Great to hear from you.