Tag Archives: pork shoulder

Cooking small amounts in a big La Caja China

barbecue (308x400)Our SimplySmartDinnerPlans friend (and La Caja China brutha), Clem, asks…

“Chef Perry. I am going to try a pork butt on my #2 la caja china this weekend for my fantasy football group. Can you advise me on the amount of charcoal to initially use for a single roast in this unit?

The la caja china recommended 18#’s seems like a lot. The tip you offered on your whole pig la caja china made sense to primarily cover the ham and shoulder areas with coals, so I thought the same for a pork butt.

BTW I am going to roast a whole pig for the first time soon and your terrific video has given me a big confidence boost. Thanks so much! – Clem”

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Clem, you’re certainly welcome!

I wish I had a better answer for you on roasting a pork butt in a model #2, unfortunately, I’ve never tried that.

Here’s the challenge: you’re going to have so much extra empty space that will have to maintain cooking temperature, that while you may need less coals to get it to temp at first, in the long run you’re going to need MORE coals to keep all that empty air hot. A whole pig, or several shoulders/butts, take up a lot of mass, and once they start to warm up, they help keep the ambient temperature up.

Without that mass, it’s going to be a constant fight.

Here’s my completely unauthorized, and untested, possible solution This is what “I” would try: I would go with your idea of a selective fire, ie: build your coals up at one end of the box, and then build some kind of barrier INSIDE the box….maybe fire-brick, or foil wrapped pans (to reflect the heat). THEN heat a big pot of water to a simmer, foil the top (to minimize steam escaping), and place it in the OTHER side of the box. This should minimize heat loss.

La Caja China #3

La Caja China Model #3

Now you’ve created a (somewhat less efficient) Model #3 “Cajita”. See instructions for roasting a shoulder in a Model #3, here.

Basically, you start with 5lbs of charcoal and add 4lbs every hour until you reach your desire temp. I would add 25% to each of those numbers to make up for our fix, and do everything you can to minimize heat loss. I have some tips in my free e-book, La Caja China Guidebook that should help. If you haven’t been to our BBQ page (at that link), we have TONS of La Caja China stuff there.

Again, this isn’t something that your model #2 is designed to do, so it comes with all of the standard “McGyvver” warnings and disclaimers, lol.

That said, if you DO try it, and it DOES work…please take lots of pictures so I can add them to this post! 🙂

Let us know how it goes!

-Chef Perry
SimplySmartDinnerPlans.com
Burnin’ Love BBQ

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