{"id":2574,"date":"2011-06-25T06:00:13","date_gmt":"2011-06-25T13:00:13","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=2574"},"modified":"2016-10-18T18:03:51","modified_gmt":"2016-10-19T01:03:51","slug":"luau-pork-shoulders-in-la-caja-china-roasting-box","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/luau-pork-shoulders-in-la-caja-china-roasting-box\/","title":{"rendered":"Luau Pork Shoulders in “La Caja China” Roasting Box"},"content":{"rendered":"

Luau Pork Shoulders in “La Caja China” Roasting Box<\/h2>\n

Part 2 of the “La Caja China” Roasting box. <\/span>Recipe from \u201cLa Caja China Cooking\u201d by Perry P. Perkins<\/span>
\n\"Luau<\/a>
\nA luau is a Hawaiian feast that often features food such as poi, kalua pig, poke, and lomi salmon; as well as entertainment, such as Hawaiian music and hula.\u00a0<\/span>Among people from Hawaii, the concepts of “luau” and “party” are often blended, resulting in graduation luaus, wedding luaus, and birthday luaus.\u00a0<\/span>It is customary for Hawaii families, regardless of ethnicity, to hold a luau to celebrate a child's first birthday.\u00a0<\/span>In Polynesian cultures (and in Korean culture), the first birthday is considered a major milestone.\u00a0<\/span>When I learned this on my first trip to the Islands, shortly before my daughter was born, I fell in love with the idea, and decided that Gracie's first birthday (and as many as possible, following) would be a traditional luau.<\/span>
\n\"Luau<\/a><\/p>\n

Of course, owning La Caja China<\/a> Model #2 made this a pretty easy decision!<\/span>So, for my little girl\u2019s first birthday Luau, I roasted four pork shoulders (around six pounds each) in La Caja China, and the results were amazing!\u00a0<\/span>The party menu was luau pork, sticky rice, fresh baked Hawaiian rolls, and fruit salad. We even had an auntie provide a delicious tropical punch to wash it all down! All of these recipes can be found easily (except the punch, but you can shoot me an email for that), with a Google search, so I am just going to focus on the meat\u2026<\/span>I am sure you're okay with that.\u00a0<\/span>After bringing the pork shoulders to room temperature, I used a sharp knife to score the fat cap, rubbed them with coarse sea salt, and then brushed each with liquid smoke.\u00a0<\/span>If you are a “smoke purist” don't freak out (I\u2019m one too,) but liquid smoke is how they do it in Hawaii. With La Caja China\u2019s electric smoker attachment (which I now have) I am looking forward to taking a more \u201cbbq approved\u201d approach to this recipe, this summer!\u00a0<\/span>Next, I wrapped each shoulder loosely in banana leaves (I could not find Ti leaves,) tied them up with kitchen string, and then wrapped them in foil.<\/span>
\n\"Luau<\/a>
\nI placed each of the shoulders in a disposable pan, and roasted them in La Caja China for about six hours. Looking back, I think the pans were a waste of time, and I will stick to using just the racks next time.\u00a0<\/span>We started the box with 16lbs of coals and basically just followed the <\/span>Pork Shoulder Roast Work Sheet,<\/span> from La Caja China\u2019s website, word for word.\u00a0<\/span>After about five hours, when I could not withstand the mouth-watering aroma wafting from my Cuban box any longer, I lifted the lid, unwrapped the shoulders, and peeled back the banana leaves to let the fat get crispy for the last half-hour.\u00a0<\/span>After letting the pork rest for about a half an hour (despite the grumblings of my guests,) I chopped up the shoulders and then mixed the meat with a wash of \u00bc cup liquid smoke, 4 cups hot water,\u00a0 1\/4 cup Adobo Criollo spices, and 2 Tbs seasoned salt. (Btw, I really think that the \u201cspice & smoke\u201d wash made the pork much more flavorful. I\u2019ve tried it both ways, and this was the big winner!)<\/span>
\n\"Luau<\/a>
\n<\/span><\/span><\/p>\n

After letting the meat rest another 15 minutes, the remaining liquid had been soaked up, and the luau pork was ready to be served.<\/span>This was a darned good thing, as I was already fighting off an \u201cappreciative\u201d crowd with my spatula and tongs!<\/span>The \u201coohs and ahhs\u201d quickly gave way to a famished silence, punctuated only by lip-smacking, and the occasional groan and exclamation of joy. Note to self: Next time set some of that crispy skin aside, or sell it off at a premium!<\/span>
\n\"Luau<\/a>
\nI have cooked many a pork shoulder in my oven, more in my smoker and, while all were appreciated, not garnered the acclaim that these did.<\/span>Seriously, La Caja China is THE way to do luau pork.\u00a0<\/span>In retrospect, I would leave out the disposable pans, as I mentioned, and just wrap a single banana leaf around each shoulder for flavor, leaving the ends open. The pork took a little longer to cook that the instructions called for, and I think the combination of these two things make it harder for the \u201cheat to get to the meat.\u201d\u00a0<\/span>I\u2019ve never had my guests be all that interested in my kettle bbq, or my smoker, but every person wandered over to ask about my \u201cCaja.\u201d\u00a0<\/span>It was a great \u201cconversation starter,\u201d especially after folks got a taste of what it could do, and I never could have cooked for this big of a crowd without it.\u00a0<\/span>Just a slight second to my beautiful little girl, La Caja China was the toast of the luau!<\/span>
\n\"Luau<\/a>
\nAloha!\u00a0<\/span>Let's face it, anyone with some basic grill-skill can cook up some burgers and dogs, a good summertime griller can throw down a tender steak, or juicy hunk of chicken, and there are always one or two backyard pit-masters in the group who can smoke a great pork shoulder or brisket.\u00a0<\/span>I can tell you from experience, however…when you pull a whole hog out of La Caja China<\/a>, steaming and golden, the skin crisped to salty perfection, tender, juicy white meat falling off the bone…you become a legend.<\/span>
\n\"Luau
\nPerry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies.\u00a0<\/span><\/em>His writing includes the novels Just Past Oysterville, and Shoalwater Voices, as well as his cookbooks: The Shoalwater Cookbook, La Caja China Cooking, and his latest collection of international roasting box recipes, La Caja China World.\u00a0<\/span><\/em>Perry blathers on foodie topics at <\/span>www.burninloveblog.com<\/span>, and you can follow him on Facebook at <\/span>http:\/\/www.facebook.com\/BurninLoveBBQ\u00a0.\u00a0<\/span><\/em>If you are interested in purchasing any model of La Caja China, accessories, or have any questions, please contact Perry at <\/span>perry@burninloveblog.com<\/span><\/em><\/p>\n

Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Luau Pork Shoulders in “La Caja China” Roasting Box Part 2 of the “La Caja China” Roasting box. Recipe from \u201cLa Caja China Cooking\u201d by Perry P. Perkins A luau is a Hawaiian feast that often features food such as poi, kalua pig, poke, and lomi salmon; as well as entertainment, such as Hawaiian music […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1578,1314],"tags":[1204,1201,1200,1203,1206,1202,1196,1197,1199,1205,1198,1195],"class_list":["post-2574","post","type-post","status-publish","format-standard","hentry","category-bbq-smoking-recipes-tips-and-techniques","category-guest-authors","tag-la-caja-china","tag-bobby-flay","tag-burnin-love-bbq","tag-cajun-microwaves","tag-cuban-box","tag-food-network","tag-la-caja-chinacooking","tag-lacaja-china-world","tag-perry-p-perkins","tag-roast-a-whole-pig","tag-roasting-boox-recipes","tag-the-shoalwater-cookbook"],"yoast_head":"\nRecipe from \u201cLa Caja China Cooking\u201d by Perry P. 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Perkins","author":"Gary House","date":"June 21, 2011","format":false,"excerpt":"La Caja China, guest post by Perry P. Perkins La Caja China [Spanish \u00a0la ka\u2019ha chee\u2019nah] \u2013noun - A metal-lined roasting box in a wood frame with wheels. Charcoal is fired on a removable grate, over a solid ash-pan on top of the box, and the heat emanates through the\u2026","rel":"","context":"In "BBQ"","block_context":{"text":"BBQ","link":"https:\/\/cooking-outdoors.com\/category\/bbq-smoking-recipes-tips-and-techniques\/"},"img":{"alt_text":"La Caja China, guest post by Perry P. 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As you are well aware of, Char-Broil is an\u2026","rel":"","context":"In "Reviews"","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Char-Broil Big Easy SRG Review","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2010\/08\/Char-Broil-Big-Easy-SRG-285x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":971,"url":"https:\/\/cooking-outdoors.com\/apricot-cranberry-stuffed-pork-loin\/","url_meta":{"origin":2574,"position":2},"title":"Apricot Cranberry Stuffed Pork Loin","author":"Gary House","date":"August 1, 2009","format":false,"excerpt":"Apricot Cranberry Stuffed Pork Loin Camp Chef just posted my article showing me cooking a fantastic recipe, Apricot Cranberry Stuffed Pork Loin with mixed vegetables. I used my new pre-seasoned 12\" Camp Chef Dutch oven to make this recipe. Bev Shepard and Pamela Lane created this dish, these two ladies\u2026","rel":"","context":"In "Dutch oven cooking"","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Apricot Cranberry Stuffed Pork Loin","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2460\/3742297443_e128467b9d.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":5579,"url":"https:\/\/cooking-outdoors.com\/roasted-turkey-breast-in-the-camp-chef-camp-oven\/","url_meta":{"origin":2574,"position":3},"title":"Roasted Turkey Breast in the Camp Chef Camp Oven","author":"Gary House","date":"April 9, 2013","format":false,"excerpt":"Roasted Turkey Breast in the Camp Chef Camp Oven It's not long after the end of the year holidays that I start craving Turkey again, Turkey breast to be exact. Grilled or roasted Turkey cooked outdoors adds to my cravings even more, the cooking outdoors element makes the roasted Turkey\u2026","rel":"","context":"In "Cooking outdoors"","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Roasted Turkey Breast in the Camp Chef Camp Oven","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Camp-Oven-Roasted-Turkey-Breast_5918.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Camp-Oven-Roasted-Turkey-Breast_5918.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Camp-Oven-Roasted-Turkey-Breast_5918.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":1623,"url":"https:\/\/cooking-outdoors.com\/a-pan-is-a-pan-and-a-pot-is-a-pot-or-is-it\/","url_meta":{"origin":2574,"position":4},"title":"A Pan is a Pan and a Pot is a Pot, or is it?","author":"Gary House","date":"June 25, 2010","format":false,"excerpt":"A Pan is a Pan and a Pot is a Pot, or is it? With\u00a0most of us, cooking can be considered to be a hobby or an escape.\u00a0Some even cook as their form of relaxation or some out of boredom. For me personally Cooking Outdoors is a passion. But whatever\u2026","rel":"","context":"In "Cooking outdoors"","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"A Pan is a Pan and a Pot is a Pot, or is it","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3263\/3168327752_97916eeb78_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3795,"url":"https:\/\/cooking-outdoors.com\/how-to-smoke-ribs-at-camp\/","url_meta":{"origin":2574,"position":5},"title":"How to Smoke Ribs at Camp!","author":"Gary House","date":"May 16, 2012","format":false,"excerpt":"How to Smoke Ribs at Camp BBQ ribs in camp? Yes it is possible and easier than you think when you have a simple tool such as the Camp Chef Big Gas Grill. 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