Time: 4 hours plus marinating time
Complexity: average
Quantity: for a large company

In this recipe, Chef Mark Murphy shares cooking tips for Roasted Whole Pig. A 100-pound (45 kg) pig is roasted on a La Caja China grill/roaster—a large aluminum grill designed specifically for roasting pigs up to 110 pounds (50 kg). Unlike a conventional grill, the coals are positioned above the meat, yet it still produces a stunning crust. Before roasting, the butterfly pork is soaked for 24 hours in a tart, fiery marinade made from equal parts orange, lemon, lime, and jalapeño. This requires the use of a large portable cooler. Roasting a 100-pound (45 kg) pig in the roaster takes about 4 hours, after which you can enjoy juicy, flavorful, and savory meat with a crispy crust.

Ingredients:

• 1 pork carcass weighing 45 kg (without head and hooves), bow-tie (ask the butcher to butcher it)
• 2.3 kg oranges, squeeze the juice, do not throw away the peels
• 2.3 kg lemons, squeeze the juice, do not throw away the peels
• 2.3 kg limes, juice, don't throw away the peels
• 2.3 kg fresh jalapeño peppers, halved lengthwise
• 5 bunches fresh cilantro, coarsely chopped
• 4.5 kg coarse salt
• 7.2 kg of ice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, jalapeno pepper, lime juice, lemon juice, Orange juice, cilantro

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Recipe:

Special equipment

1 large portable refrigerator (90-120 cm long), La Caja China grill roaster, 2.5 bags of coals weighing 7-8 kg each.

Preparation:

Step 1
• Prepare the brine.
  
  Combine citrus juices and peels, jalapeños, cilantro, salt, ice, and 10 gallons (36 liters) of water in the refrigerator. Place the carcass belly-side up in the brine, ensuring it is completely submerged. Refrigerate in a cool place for 24 hours.
Step 2
• 
  Light the La Caja China grill according to the manufacturer's instructions..
  
  Remove the carcass from the brine and pat it dry. Place it between two grill grates, securing it with hooks. Place it skin-side down in the grill box. Place a charcoal grate and ash tray on top, then pile 7 kg of coals on top and light.
Step 3
• 
  Spread the coals and roast the meat until done, about 3 hours, adding more coals every hour.
Step 4
• 
  Carefully open the grill. Put on grill gloves and turn the carcass (with the grill racks) over so that it's skin-side up. Using a sharp knife, score the skin in a grid pattern, being careful not to pierce the meat. Reassemble the grill box.
  
  
Step 5
• 
  Cook until the pork skin is crispy, about 45 minutes. Let rest for at least 20 minutes. To serve, carefully remove the pig and carve.

Votes: 1

Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.