Caja China Roasted Peking Pekin Pulled Duck Sliders With Bbq Creme Fraiche And Pickled Grilled Green Onions Recipes

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CUBAN TURKEY IN THE CAJA CHINA WITH SWEET AND SOUR PINEAPPLE MARMALADE

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h50m

Yield 12 to 14 buns

Number Of Ingredients 23



Cuban Turkey in the Caja China with Sweet and Sour Pineapple Marmalade image

Steps:

  • Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside.
  • Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid.
  • Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour.
  • While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper.
  • Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade.

One 12- to 14-pound whole turkey
2 tablespoons kosher salt
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1 cup pineapple juice
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
1/2 cup fresh orange juice
1/4 cup white wine vinegar
3 tablespoons brown sugar
2 cups chopped pineapple
2 tablespoons minced red onion
1 jalapeno, minced
Salt and freshly ground black pepper
12 to 14 buns (optional)

PULLED PORK RECIPE: CAJA CHINA STYLE

This recipe is courtesy of a fellow foodie and blogger, and is one of the best we've made to date! So being that were going caja china style on this pulled pork recipe, whether it be in your La Caja Asadora or La Caja China model, lets begin with our ingredients and then get into the way the roasting box (also called a Cajun microwave) works. Here's what you'll need for your spice rub...garlic, cumin, salt, sugar, and oregano. (The complete list of ingredients can be found at the bottom of the article.) Apply the rub a day ahead of time and allow to sit in the fridge in plastic wrap in order to let the spices really set in. Remove the wrap at least an hour or so before placing inside your caja china. You will want to slow roast for this pulled pork recipe, meaning your china box grill should have no more than 8 lbs of charcoal on it at any time. You will want to add fresh coals every hour or so, and allow the barbecue pork to cook for 2 to 3 hours, checking every hour when you add charcoal. I recommend mopping with your favorite barbecue sauce at this time. The low heat will begin to break down the pork fat and begin to baste the shoulder in delicious natural juices. Use a meat thermometer to check the temperature of the pork. Once the internal temperature has hit 190 degrees you are ready to remove your barbecue pulled pork from your caja asadora/ Cajun microwave and allow it to sit for a few hours until it has cooled to the point where it can be handled. You will notice that the pork can be literally pulled clean from the bone, and that the exterior will have a delicious crisp crust. This is what having a caja china box is all about. Here is the list of ingredients for the barbecue pulled pork. Be sure to check back soon for upcoming Cajun microwave recipes for barbecue pork tenderloin, barbecue pork chops, and barbecue ribs! And for those in the Miami/ Ft. Lauderdale area, contact us directly for all your summertime caja china barbecue catering needs! Cuban Barbecue Pulled Pork Recipe 1 pork shoulder

Provided by Latin Touch @shoplatintouch

Categories     Pork

Number Of Ingredients 14



Pulled Pork Recipe: Caja China style image

Steps:

  • Combine the spices and apply to the pork shoulder. Wrap the shoulder well and refrigerate for at least 12 hours. Unwrap at least 2 hours before you plan to start cooking.
  • Pre-heat your caja china style la caja asadora roasting box with about 8 lbs of charcoal for 15-20 minutes and chuck the pork on fat side up. Baste with mop every hour when adding fresh charcoal. Remove when the meat's internal temp hits 190.
  • Let the pork rest for at least 2 hours, then start pulling your pork!

SPICE RUB::
5 tablespoon(s) garlic powder
2 1/2 teaspoon(s) ground black pepper
1 1/2 tablespoon(s) salt
1 1/2 tablespoon(s) brown sugar
1 tablespoon(s) ground cumin
1 tablespoon(s) dried oregano
MOP::
8-10 clove(s) pressed garlic
1 1/2 tablespoon(s) salt
2/3 cup(s) orange juice
1/4 cup(s) white vinegar
1 teaspoon(s) dried oregano
1/2 teaspoon(s) ground black pepper

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