Follow us:

All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

July 22, 2013 at 11:09 AM

Party animals roast pig in a “China” box — photos!

I was living la vida Gidget in a surfing town in Puerto Rico the first time I took part in a pig roast. There on the Rincon beach, a local dude dug a trough in the sand and cooked a pig in the covered pit. There was rum. And cerveza. And a roar from the crowd that drowned out the crashing waves when — 10 hours after its burial — el puerco was devoured on the spot.

So begins my latest Taste column, in which I tell the tale of a neighborhood pig roast. The one where, in a backyard bacchanal disguised as a birthday party, I join forces with family and friends to procure, brine, roast and eat a whole pig. Read the story here. And if you’ve ever wondered what it takes to pull-off a neighborhood pig roast, I’ve got the step-by-step visuals.

One 66-pound pig, brined overnight in an icy citrus bath. (photo/Nancy Leson)

One 66-pound pig, brined overnight in an icy citrus bath. (photo/Nancy Leson)

The right (garden) tool for the job. (photo/Nancy Leson)

Leslie, the birthday girl, wields the right (garden) tool for the job. (photo/Nancy Leson)

Mac loads the pig into la caja. (photo/Nancy Leson)

Mac loads the pig into la caja. (photo/Nancy Leson)

While prepping the charcoal, an old screen door came in handy for keeping flies at bay. (photo/Nancy Leson)

While prepping the charcoal, an old screen door came in handy for keeping flies at bay. (photo/Nancy Leson)

The first batch of charcoal, ready to roll. (photo/Nancy Leson)

The first batch of charcoal, ready to roll — so to speak. (photo/Nancy Leson)

High-tech, low-tech: note the remote thermometer at left. (photo/Nancy Leson)

High-tech, low-tech: note the remote thermometer at left. (photo/Nancy Leson)

Ted (left) and Mac, on the job. Careful with those bare toes, guys! (photo/Nancy Leson)

Ted (left) and Mac, on the job. Careful with those bare toes, guys! (photo/Nancy Leson)

Score! (photo/Nancy Leson)

Turn first. Score! Then back in the box for further roasting. (photo/Nancy Leson)

The birthday girl -- and her canine pal, Booker -- posing with our porker. (photo/Nancy Leson)

The birthday girl — and her canine pal, Booker — posing with the porker in their backyard. (photo/Nancy Leson)

Pulling out the pig. (photo/Vickie Kurtz)

Pulling out the pig. (photo/Vickie Kurtz)

Mac, center, dressed appropriately in his "Praise the Lard" t-shirt, removes the rack. Come and get it! (photo/Nancy Leson)

Mac, center, dressed appropriately in his “Praise the Lard” t-shirt, removes the rack. Come and get it! (photo/Nancy Leson)

Amazingly enough, there was still enough pork left over for sandwiches. (Jordan Stead/Seattle Times)

Pork aplenty. (Jordan Stead/Seattle Times)

Pork stock makings, also known as leftovers. (photo/Nancy Leson)

Pork stock makings, also known as leftovers. (photo/Nancy Leson)

Late that same night: Empty of all but its embers, la caja makes a fine patio "fire-pit." (photo/Nancy Leson)

Late that night: Empty of all but its embers, la caja makes a fine patio firepit. (photo/Nancy Leson)

0 Comments | Topics: La Caja Asadora, La Caja China, Nancy Leson

COMMENTS

READER NOTE: Our commenting system has changed. Find out more.

No personal attacks or insults, no hate speech, no profanity. Please keep the conversation civil and help us moderate this thread by reporting any abuse. See our Commenting FAQ.


Advertising
The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►