65lb Pig in La Caja China
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Uploader Comments (lmar206)
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Christina they cooked you..ha ha ha
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FYI...La Caja China and I have (finally) released our first cookbook, "La Caja China Cooking." Lots of traditional Cuban recipes, as well as Southern US favorites, and a few from around the world!
- Perry
BurninLoveBlog (.com)
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Nicely done. Subscribe to our channel to see more videos from La Caja China
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Wow, looks like skin & pig perfection...I did a 90 pounder at the beach and also cooked it for an hour longer, pulled it when the ham got to 183 degrees. I used the traditional Mojo/brine but soaked it for 3 day's and injected it twice. Were you happy with the Soy/brine injection? I'd like to give it a whirl next pig....an Asian twist just sounds wonderful!
Lowsidr 1 year ago
@Lowsidr it was very good, we bought some bao rolls at the Asian grocery and served the pork in the rolls with a little cabbage and hoisin sauce, Chinese sliders if you will. Delicious!
lmar206 11 months ago