La Caja China Pork Butt

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!


For more info on the La Caja China, visit their site.

[CLaNDeSTiNo_]

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

[TangoSpiceCompany]

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]

@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!

[contreeman]

MADE MY MOUTH WATER. GOOD FOOD RIGHT THERE GOD BLESS

[TangoSpiceCompany]

Thanks man, nothing beats a good bark!

[LindasPantry]

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

[RobertoGuerraLaCajaChina]

Thank you for shearing this great video.

[LyndsayWellsTheKitchenWitch]

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!

[TangoSpiceCompany]

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

[TangoSpiceCompany]

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

[TheBackyardPioneer]

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

[HappyEti]

Looks delicious and I am sure that everyone enjoyed your La Caja China Pulled Pork.

Happy 2012 to you Joe!

[TheRonnette]

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

[TangoSpiceCompany]

@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!

[TangoSpiceCompany]

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

[TangoSpiceCompany]

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

[TangoSpiceCompany]

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.

[angelitowest]

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!!!

[TangoSpiceCompany]

@jdolani Thanks for takin' a look!

[SmokeyGoodness]

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!