La Caja China Pork Butt

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La Caja China Pulled Pork!
Sunday January First 2012! The day started out so great that it would have been sad not to have cooked something out doors!
Using the La Caja China we roasted a 13.5 pound pork butt. This pulled pork can now be vacuum sealed and stored in the freezer for many a fine meal. Enchiladas, taco pie, empanadas, the list goes on. Preparing the roast started with an injection and a rub down with Tango Spice Cajun Rub.
Injection:
1.5 Cups Apple Sauce / unsweetened
1/4 Cup Orange Juice / no pulp
2 TBS BBQ Sauce / any brand
2 tsp Tango Spice Cajun Rub
For the rest of the cook highlights, please visit the Tango Test Kitchen blog!
tangospice.blogspot.com/2012/0...
For more info on the La Caja China, visit their site.
www.lacajachina.com/
www.tangospice.com
tangospice.blogspot.com/
/ tangospicecompany

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Опубликовано:

2 янв 2012

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Комментарии : 59

@CLaNDeSTiNo_802 Месяц назад

This is over 12 years old and still relevant today! Thanks for the tutorial and making me want to buy a caja.

@TangoSpiceCompany 12 лет назад

@TheKitchenWitch1 Hi Lyndsay, thank you for stopping by. Yes, this was the perfect start to the New Year - cookin' outdoors!

@TangoSpiceCompany 12 лет назад

@TheKitchenWitch1 Hello again Lyndsay! Thanks so much for stoppin' by. One of the best things about being the puller of the pulled pork are those tasty tid bits and burnt ends from which I get my pick. Rest assured that when you stop by, you can have first dibs on any piece you want. As it is getting colder here on Long Island I will keep the BBQ fires lit!

@TangoSpiceCompany 12 лет назад

@TheRonnette4 Hello Ronnette. Neither rain, nor snow, or the cold of a Long Island winter will keep me from the grill! Thank you for watching!

@jdolani 12 лет назад

Simply awesome!!

@TangoSpiceCompany 12 лет назад

Thanks man. This is a very cool unit to have, and the guests really enjoying being a part of a roast when you go whole hog!

@TangoSpiceCompany 11 лет назад

Excellent!

@LyndsayWellsTheKitchenWitch 12 лет назад

What a way to start the New Year! Your test run was amazing and I am now super HUNGRY! I think I need to get my hands on some Tango Spice!

@contreeman 8 лет назад

MADE MY MOUTH WATER. GOOD FOOD RIGHT THERE GOD BLESS

@tangojoe9694 8 лет назад

+contreeman Thank You Very Much, Glad That You Enjoyed! Have A Great Day!

@TangoSpiceCompany 11 лет назад

Thank you, we do a lot of living out back. Everything survived the Sandy, but the large tent was destroyed during the last blizzard. Thanks for watching!

@TheBackyardPioneer 11 лет назад

Loved the video! I'm right down the road from you in Coram. It is always nice to see a local guy here on RU-vid.

@LindasPantry 12 лет назад

Oh my goodness so so so good!!! Great thumbs up recipe again! Linda:)

@TangoSpiceCompany 12 лет назад

Thanks man, nothing beats a good bark!

@TangoSpiceCompany 11 лет назад

Greetings from the North Shore and thank you for watching. Have to say the the Caja China is one of my most unique cookers and it is a blast to use. Just roasted a 65 pound pig for Memorial day and it was done in 5 hours! Cheers!

@TangoSpiceCompany 12 лет назад

@255sage Hello Linda, thanks for stoppin' in. Just love the left overs, now I need to learn how to can!

@TangoSpiceCompany 12 лет назад

@TheVittleVlog Thanks for watching my friend!

@TangoSpiceCompany 11 лет назад

Greetings - apologies for the delayed response. Worth buying? That is a oft asked question. For me, the Caja China has been well worth the having. The ability to roast a 70 pound pig in 4 hours is highly appealing, and it really only take 4 to 4.5 hours! Now this is not smoking a whole hog, it is roasting it. Each Memorial Day weekend we also roast one, and this year we will be sure to film the entire process for posting here. Thank you for watching!

@RobertoGuerraLaCajaChina 9 лет назад

Thank you for shearing this great video.

@TangoSpiceCompany 9 лет назад

Roberto Guerra Thank you very much for watching.

@TangoSpiceCompany 12 лет назад

@MrEZCooking No worries, folks compliment my butt all the time. That sure was a nice chunk of meat and it was nice to veer off from the 'traditional' New Years meal for a change! Thanks for watching.

@TheVittleVlog 12 лет назад

Top Notch Dude!!!

@TangoSpiceCompany 12 лет назад

All totaled the time was about three and a half hours. It all had to do when the pork got to the right internal temperature. Having the temperature probe in while cooking is a must here.

@TangoSpiceCompany 12 лет назад

@tdjtx Greetings Tom. You are right, there is no smoke flavor from the stock Caja China. It ends up being a big roasting box. Among all the other cookers are three smokers so I have that covered. There is an attachment you can get to add smoke to the box during the cook that I have heard works well, but I like it the way it works now. The fact of being able to roast an entire hog in 4 hours is very appealing!

@HappyEti 12 лет назад

Looks delicious and I am sure that everyone enjoyed your La Caja China Pulled Pork. Happy 2012 to you Joe!

@TangoSpiceCompany 12 лет назад

@ItsGoodCookin Sounds like a good blues tune! 'Hog Heaven Is Where I Want To Be'!

@TangoSpiceCompany 12 лет назад

@TroysKitchen Thanks Troy. The temps have taken a dive here, about 20 now. May have to fire up every grill at one time just to stay warm!

@TheRonnette4 12 лет назад

Yum! I do miss barbequing in the winter up there. Must be a NY thing. I am a Brooklyn girl.

@TangoSpiceCompany 12 лет назад

@GrillingNetwork Yeah, this is not quite an item that can be concealed to easily. Now I have to go look into Gator pits, this is something new for me. Thanks for watching!

@TangoSpiceCompany 12 лет назад

@HappyEti Hi eti, glad you came by for a look. Happy New Year to you!

@TangoSpiceCompany 12 лет назад

@255sage Thanks Linda, you are an inspiration!

@TangoSpiceCompany 12 лет назад

@SmokeyGoodness I know the feeling, eyeing up a new outdoor cooking accoutrement is something we all do! The next time we roast up a 80 pound pig you will just have to stop by for a taste, then the sale will be complete.

@TangoSpiceCompany 12 лет назад

@jdolani Thanks for takin' a look!

@TangoSpiceCompany 11 лет назад

Greetings Neighbor - just checked out your channel and subscribed. Always good to know fellow Long Islanders! Cheers!

@TangoSpiceCompany 12 лет назад

@30MinuteFoodie Bravo on the pork butt! For the injection I used the following. 1.5 Cups Apple Sauce / unsweetened 1/4 Cup Orange Juice / no pulp 2 TBS BBQ Sauce / any brand - cheap works fine 2 tsp Tango Spice Cajun Rub / or your rub of choice. Just make sure the rub is a 'fine' blend so as not to clog the injector.

@SmokeyGoodness 12 лет назад

I've been tryin' to talk my wife into letting me get a La Caja China for a long time… She's still not sold on the idea. Maybe I'll show her this video! That'll work, especially with that awesome looking Pork Butt!

@TangoSpiceCompany 12 лет назад

@tdjtx Tom, the pig cooks up amazing, just like in a pit but so much quicker.

@TangoSpiceCompany 12 лет назад

Great way to keep that screen clean!

@LindasPantry 12 лет назад

@TangoSpiceCompany you ca do it.. :)

@angelitowest5670 7 лет назад

Nice job I brought my CC from Miami and live in East Patchogue of Long Island get my pigs from Wells Farms on Sound ave. Always great will be doing one next month. Thanks!!!

@tangojoe9694 7 лет назад

Thank you for stopping by and leaving a comment. I have yet to head out to Wells Farm, but I have heard good things about them Are you getting your next hog from there?

@angelitowest5670 7 лет назад

Yes I went by today and left a deposit 70lber should do ,dressed out. Last time got 50 lbder not enough meat on the ribs.

@tangojoe9694 7 лет назад

Thanks for the update, I will have to look them up soon.

@PoserPunx1 9 лет назад

Hey man, great video... what about the drippings? are you using them to make a sauce or something?

@tangojoe9694 9 лет назад

Melvin Ruiz Yes, when we have the chance we save the dripping for some awesome sauce! Thank you for watching.

@leosmith5217 9 лет назад

Great video! I'm going to be doing two pork butts soon on my new La Caja China. I want to get a feel for it before I do a whole hog next month. How much charcoal (total) did you use for the butts? What is the average internal temp of the box once you spread out the coals? Thanks!

@tangojoe9694 9 лет назад

Leo Smith We put just about sixteen pounds of charcoal, in two piles on top of the grid then lit it. After 20 minutes a nice ash formed and the coals were spread out. After 1 hour another 9 pounds was added, then one more pile of 9 pounds at hour two then cooked until the internal temperature of the pork was 180. For this cook I used an wired temperature probe to keep track of the temps. When I roast an entire pig, I just follow the box directions and it turns out great every time, never have used a temp probe on a whole hog cook.

@thatbastardson 11 лет назад

is the caja china worth buying?

@TangoSpiceCompany 12 лет назад

@garygardens Hey Gary. I saw this somewhere and it was one of those 'had to have it' moments. So far it has been a really good cooker. The pork was outstanding!

@SouthernCoastalCookingTM 12 лет назад

Nice bark on that pork butt man that looked good

@ItsGoodCookin 12 лет назад

If that isnt hog heaven i dont know what is!!!! Thumbs up!

@omargonzalez2641 6 лет назад

You made me effing hungry bro.

@tangojoe9694 6 лет назад

Looks like my work here is all for good! Thank you for watching Omar!

@sidface1223 12 лет назад

That awkward moment you sit there and lick the computer screen

@LyndsayWellsTheKitchenWitch 12 лет назад

When you pull off that succulent piece of meat in your opening I want to grab it from your hand and take a bite! I can't wait until it warms up up here n the North to try some of these recipes and techniques I'm learning from you. i

@mattb917 6 лет назад

Rex Kwan Do? Is that you?

@tangojoe9694 6 лет назад

Could be! Thanks for stopping by Matt.

@johnwilson8629 8 лет назад

Looks great. Don't mean to be an ass; but are those butts just a bit overdone? They look a little dry. I'll be checking out your spices.

@tangojoe9694 7 лет назад

No worries, as this was a first attempt dryness was not too bad. Good thing about pork butts, add some BBQ sauce and it's all good. Thanks for watching!