Roast Christmas Pig a lo Cubano
An illustrated guide to the "caja china" magic box
Lechón, or suckling pig, is the centerpiece of a Caribbean Christmas. Converts say roasting the pig in a Caja China, or “magic box” achieves the crispiest skin and moistest meat in the least amount of time. It’s not certain exactly when Cubans starting roasting their pork in a wooden box, but the name Caja China refers both to the barbecue method of Cuban Chinese immigrants and the fact that the box performs the amazing feat of roasting a pig in under four hours. (The word “Chinese” can connote illusion in Spanish-speaking countries.)
A Miami Cuban named Roberto Guerra commercialized La Caja China. He compares his aluminum-lined box to a gigantic pressure cooker, and he sells boxes ranging from $219 to over $1,000 to Latino families and the barbecue elite. The affable Guerra can be seen roasting pigs with everyone from Bobby Flay to Al Roker to crowds of hungry Cuban exiles on La Caja China YouTube channel.
To roast your lechón, you will need:
- A whole pig from your butcher or local farm. The pig will have to be butterflied before securing in the box on La Caja China cooking tray.
- Mojo. Typical Cuban marinade made from garlic, cumin and sour oranges or limes. The mojo should be injected under the pig’s skin the night before.
- Charcoal. This will be placed on the charcoal grid above the pig, the secret to the crispy skin.
- A meat cleaver or machete for hacking the roast pork.
- A bottle of rum, for the wait. It’s a good time to break out some dominoes.
- A cigar for after the meal, preferably Cuban.
Detailed instructions for cooking a pig in a La Caja China can be found on the La Caja China website, where you can also order a step-by-step video.
A Cuban Christmas party means a lot of pork, a lot of rum, and a lot of dancing to songs about pork and rum. Click here for our Cuban Christmas mix including songs about pork and rum. Feliz Navidad!




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