China Box / Pig Roast

[T.G]

Carlos,

Everyone cooks differently so I'm curious as to some of the methods you used, but you're contradicting yourself, so it's a bit confusing. First you say you inject mojo with spices, then you go on to say you're not adding spices inside the meat. So which is it?

The main reason the mojo you are using breaks down the meat is the bromelain in the pineapple juice. Without that, it won't tenderize.

Also, I think you misunderstood what I was saying about the skin and why it burned on the larger pig.

Oh, and yes, now that you mention it and I remeber back, Marcelino cuts slits in the back on his pig too.