Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays. Porchetta both from shoulder, and from loin, was introduced to the USA by Italian immigrants of the early 20th century.
This is one up my very favorite recipes from La Caja China Cooking 2018!
Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2, or Semi Pro Box and light up. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now. After 1 hour (1st hour) add 9 lbs. of charcoal (note time).
Continue to add 9 lbs. of charcoal every hour until you reach 195 F on the meat thermometer. Once you reach 195 F, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor – it will damage them.
IMPORTANT: Do not open the box until you reach the desired temperature.
Use a large metal scoop to clean off the pan, and dispose of the ashes.
Add 8lbs of fresh coals.
After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking. Remove shoulders from Caja and allow to rest 30 minutes. Simmer juices until reduced by half. Keep warm.
Heat the rolls. Shred the pork, mixing back in with the reserved juices, after defatting (optional).
Place ¼ cup of meat on the warm roll and spoon over a little of the pan juices onto the sandwich.
Top meat with caramelized onions, the ¼ cup of slaw.
Enjoy everyone, and remember…it GOOD to think inside the box!
Fully updated for its 10th anniversary, La Caja China Cooking 2018 has more recipes, updated tips and techniques, and is now fully illustrated with step-by-step photos of my recipes in action.
Click Image to Order on Amazon!
You’ll also find tips on new equipment, new social media resources, and links to my free online videos of the very best food you can make in, and on, a roasting box!
Speaking of videos, if you haven’t subscribed to the La Caja China Cooking YouTube Channel, you’re missing out! From ribs, to chicken, to the entire process of roasting a whole pig…it’s all there waiting for you, so please subscribe!
For even more La Caja China love, visit by blog at www.lacajachinacooking.com
It’s good to think inside the box!
Oh, and I’ve also just launched the “La Caja China Cooking Newsletter!” Exclusive recipes, chef’s tips & tricks, and giveaways! and I’ll send you my FREE PDF, the “La Caja China Pro Guidebook.” The best mods and techniques I’ve learned in over 10 years of roasting, grilling, and smoking with the Magic Box! Sign up here!
Chef/Author La Caja China Cooking 2018 La Caja China World La Caja China Party! La Caja China Grill!
Here’s some big news…before TOMORROW’S really BIG news..
We’ve just launched a free “La Caja China Cooking Newsletter!”
Each week, I’ll share my latest tips, trick, techniques, and videos with subscribers, answer your questions, share product reviews, and maybe even do some give-aways…
We’ll also post our favorite photos (with kudos) from our readers!
Oh, and you’ll also get some of my favorite La Caja China roasting, grilling, and smoking recipes, which will ONLY be available in the newsletter!
Sign up now, and to say “thanks”, I’ll send you the fully revised and updated “La Caja China Pro” eGuidebook, packed with all of the ideas, tweaks, and pimps I’ve picked up over a decade of cooking with the magic box!
Oh, and you REALLY want to be signed up right away, as there’ll be some pretty cool stuff in the first issue, pertaining to tomorrow’s BIG NEWS!
A quick and simple recipe for your top-grill that’s a real crowd pleaser!
Bacon, salmon, and teriyaki sauce…what’s not to like?
PS – If you like what I’m posting, please share! If you LOVE what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!
Each year, as part of the James1:27 Project, of our MY KITCHEN Outreach, we choose a family in need to bless at Christmas.
This year, we have a single mom, with several young ones, who is having to find a new place to live. She works a full time job, and receives no form of government assistance, but, as they say…life has happened, and they need some help.
This year, our fund-raising just happens to coincide with the release of my newest Home Chef Guidebook, “BACON!”
So…let’s make the most of that!
Today (Friday) through this Sunday, 100% of the sales of this guidebook, or ANY of my books on Amazon (www.perryperkinsbooks.com), including all La Caja China Cooking titles, will be donated to this year’s family.
If you’re still looking to fill some Christmas present slots…buy ’em a book! 😉
(The Home Chef Series, “MEAT FIRE GOOD”, and “Just A Spoonful” are all great gift options for non-caja owners!)
If you would like to give directly to the family, please contact me.
Also, we’re looking for some folks who might be willing to offer a “Matching Funds” deal, as part of their year-end charitable giving. As a 501(c)3 non-profit, I can provide tax-deductible recipes. Again, please contact me in you’re interested.
Lastly, PLEASE share this request with your friends and family.
I’ve gotten a lot of messages and emails this year, asking me when I was going to get around to trying out the big fad recipe of 2016, the infamous “Amazing Swineapple” (A Frankensteinian flavor bomb of a pork-stuffed fresh pineapple wrapped in bacon!)
Well, as I promised to do my own take on it before the year is over, AND today just happens to be National Bacon Day, here we go…
I used our Burnin’ Love Pork Rub recipe, and my go to Yoshida’s Original sauce. I also decided to precook the pork, both for safety reasons, and to get some smoke and char into the flavor profile. It also makes the whole thing WAY quicker to cook, which gives you a better consistency on the pineapple.
1 Large Pineapple (the larger the better) 1 lb. of good quality, thin sliced, bacon (I like the “low sodium” for this recipe) 5/6 Boneless Pork Ribs (Picnic cut, from the shoulder) Burnin’ Love Pork Rub (see recipe here) Yoshida’s Original Sauce
Rub pork ribs with seasoning and refrigerate overnight in a zip bag. Remove to counter one hour before you plan to start cooking.
Grill ribs over direct high heat on well seared on all sides, but not overcooked (1-2 minutes per side). Brush with sauce as you turn each side.
Heat your smoker to 250F.
Slice the rind off of the pineapple, cut off one end (do not discard) and carefully core out the center leaving an outer edge approx 1 inch thick.
Stuff the pineapple with the pork ribs, packing them in tight.
Carefully position the pineapple end you saved earlier back onto the end of the pineapple, securing with toothpicks. By the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Chef Perry, in your article, “How much pig do I need to serve X number of people?“, your weight of 1/2 pound per person is based on the butchered, ready-to-go-in-the-box pig, correct? How much loss do you figure from live pig to dressed pig (i.e., if you want 70 pounds of meat to go in the box, how big a live pig to you order?
Thanks, Fr. Bill
Fr. Bill, sorry for the delay, I’ve been away from my desk, cooking for the evacuee camp for the Eagle Creek Fire for the last couple of weeks, and I’m still digging through a mountain of emails, lol.
Yes, my 1/2 per serving is based on uncooked “ready for the box” hanging weight.
Common consensus is that hanging (or dressed) weight is about 72% of live weight. So, for a 70lb (raw weight) carcass, you’re looking at around 100# pig, live on the hoof. Personally, I’d bump that up to around 120#, to account for variables in body length, bone density etc., (plus – I like left-overs!) 😉
Hope that helps…Let me know how it goes!
Chef Perry Author La Caja China Cooking La Caja China World La Caja China Party! La Caja China Grill
La Caja China Grill provides the roasting box owner with detailed instructions for both direct and indirect grilling, specifically on the “top grills” of the Cuban–style pig-roasting boxes and Cajun Microwaves, whose popularity have exploded with their exposure on Food Television, and with cooks and chefs like Bobby Flay, Andrew Zimmern, and Martha Stewart.
Perkins, a professional chef and cookbook author, provides tip on charcoal types, the proper amounts to use for each recipe, what woods provide the best smoke for specific ingredients, and even the best wine pairings for various grilled dishes, in the all-inclusive guide to grilling on the “magic box.”
And, of course, there are the recipes…
More than 70 delicious beef, pork, poultry, fish, and vegetable entrees for the grill, as well as sides, sauces, rubs, and everything the grill-master needs for the perfect flame-kissed meal.
All recipes are fully illustrated, and many provide web-links to additional cooking tips, definitions, and how-to videos.
There’s still plenty of summer left to oil up those grills, fire up the coals…and make some magic!
Thick Cut Chops with Basil-Garlic Rub
4 bone-in pork loin chops, ¾-in
2 garlic cloves, peeled
1 cup fresh basil leaves, packed
2 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
1 tsp coarse sal
½ tsp freshly ground black pepper
Mince garlic in food processor to mince.
Add fresh basil, lemon juice, oil, salt, and pepper and process to make a thin wet rub.
Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare 1 load of charcoal in a chimney starter, when coals are uniformly grey and glowing, spread them beneath the oiled Top Grill(s) for two zone grilling, immediately prepare a second load of coals.
If grilling while food is roasting inside the box, start and spread the coals as directed for the interior recipe, and simply add the Top Grill(s) over them.
Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 5-minute rest.