As long as there is a moon above, we will always roast a pig at Christmas. That’s a very powerful tradition for us if you’re Cuban.
Roberto Guerra, 2nd Generation Owner LaCajaChina.Com
Many of my sweetest childhood memories revolve around massive family gatherings where my grandfather would produce amazing food. And Christmas Eve was the gathering that topped them all. Abuelo Pili, would marinate an entire pig in a traditional mojo then roast it in a contraption known as a Caja China. When it came out its skin was crispy like chicharron, and the meat was so tender it actually did fall off the bone. As teenagers my cousins and I would pile plates high with the pork, moros, yucca con mojo, maduros, and salad, fight for a chair and dig in.
This week’s recipe post celebrates the Cuban tradition with a couple of smaller but flavor-packed cuts of pork that you can share with your family.
Image from ShopLatinTouch.Com