Whole roasted pig “la caja china” with creamer potatoes and Peruvian dipping sauce

  1. whole pig 35-45 pounds
  2.  1 jar of Sportsmans Gold Cinnamon Apple seasoning
  3. 1 jar Sportsmans Gold Smoky Apple Clove marinade
  4. 3 pounds of creamer potatoes
  5. ¼ cup of diced yellow bell pepper
  6. 4 egg yolks
  7. 1 teaspoon of chopped garlic
  8. ¼ of condensed milk
  9. ½ cup of feta cheese
  10. 2 cups of light olive oil
  11. ¾ teaspoon of cayenne
  12. ½ teaspoon of salt
  13. 1 teaspoon of Dijon mustard

Method :             For the Piggy

  1. With an electric saw split the pig down the middle of it’s spine on the belly side
  2. Make sure to butterfly the pig from the belly side and not the back side
  3. Inject the shoulders and legs with Sportsmans Gold “Smoky Apple Clove”
  4. Rub the inside of the pig heavily with Sportsmans Gold “ apple cinnamon seasoning”
  5. Wrap pig in plastic and place in a cooler with ice for 24 – 48 hours
  6. Unwrap and place the pig belly up in roasting rack, connect the “S” hooks on the rack
  7. Lower the pig into the BBQ box and cover with the charcoal grate
  8. Dump 20 pounds of cheap charcoal on the grate, spray with lighter fluid, and light
  9. Depending on how quickly the charcoal burns add 5-7 pounds on every 45 min
  10. Once coals are white, cook pig for 3 ½ hours belly up, then flip pig over to crisp the skin
  11. Cook the pig for an additional 30 minutes until skin is crispy
  12. Lay piggy on the covered picnic table, and ring the dinner bell

For the Peruvian Dipping Sauce

  1. Place yolks in a blender with peppers,  feta, garlic, cayenne, salt, condensed milk, mustard
  2. Puree together and slowly drizzle in olive oil
  3. Season with extra salt and cayenne to taste, should have consistency of mayo

For the Potatoes

  1. Place potatoes in a pot covered in cold water with 1 tablespoon of salt
  2. Bring water to a simmer ( not a boil ) and cook until tender
  3. Serve warm with Peruvian dipping sauce