I have cooked a pig once before in a Caja China. That first time I followed the recipe from the Caja China company exactly. This time I wanted to take my pig to the next level and add my own spin on it. Note this brine is great for chicken and turkey also. Just remember if do scale it down for poultry, make sure you do NOT get a self basting bird. The end product will be way too salty.

Cooking Time for Rare (120°)(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards

I cooked it around Chritmas season. Pork is simmered with red wine,so it smells good. It's soft and tasty. You can cook vegetables in the same pot. Enjoy!

I make pork Roast the same way my sister Deanie taught me how to make beef chuck roast . . .Except I use the crock pot instead of a covered iron skillet.(Either will work by the way!)

so yummy

Super tender, big flavor, wonderful pot-roast!! ENJOY!! :chef