lechon in caja china
lechon in caja china with suckling pig, fresh garlic, salt, ground black pepper, garlic salt, oregano, sazon seasoning, olive oil, sea salt
suckling pig, fresh garlic, salt, ground black pepper, garlic salt, oregano, sazon seasoning, olive oil, sea salt
- 1.0 suckling pig
 - 1.0 head fresh garlic
 - 0.5 cup salt
 - 4.0 tablespoon ground black pepper
 - 4.0 tablespoon garlic salt
 - 4.0 tablespoon oregano
 - 4.0 tablespoon sazon seasoning
 - 0.5 cup olive oil
 - 2.0 teaspoon sea salt

- break a head of fresh garlic into cloves, peel and smash on a mortar.
 - combine salt, ground black pepper, garlic salt, fresh garlic and sazon seasoning and mix well.
 - rub pig with olive oil to ensure season sticks.
 - starting with the skin side up, use a knife to make incisions to the pig skin.
 - season pig with about one third to half the seasoning mix.
 - flip pig skin down and make incisions on legs and shoulders and season thoroughly with remaining seasoning mix.
 - to start the grill, add 8 9 lbs of briquette charcoal.
 - add lighter fluid to charcoal and let soak in for about 5 minutes before starting.
 - once charcoal is fully lit, spread around to ensure even cook.
 - this process will take about 20 minutes.
 - place suckling pig skin down on rack in the caja china.
 - secure pig on rack using "s" hooks so pig can easily be turned later on.
 - insert a meat probe appropriate for high temperature to the leg or fresh ham.
 - add 5 6 lbs of charcoal every hour until the inserted probe hits 190 degrees f, about 3 hours.
 - set aside charcoal tray and flip the pig.
 - add about three to four pounds of charcoal and cook for about 30 minutes.
 - lift and shake charcoal grid before removing the ash from the pan.
 - replace the ash pan and charcoal grid with about 2 lbs of charcoal on top of box to crisp the skin for about 20 minutes.
 - safely remove charcoal pan.
 - retrieve pig and immediately sprinkle sea salt on top.
 - serve with your favorite side dishes.
 - note adjust the spice ratios for your personal touch.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 suckling pig
- 1.0 head fresh garlic
- 0.5 cup salt
- 4.0 tablespoon ground black pepper
- 4.0 tablespoon garlic salt
- 4.0 tablespoon oregano
- 4.0 tablespoon sazon seasoning
- 0.5 cup olive oil
- 2.0 teaspoon sea salt

 ### Assistant: The ingredients you'll need are:
- 1.0 suckling pig
- 1.0 head fresh garlic
- 0.5 cup salt
- 4.0 tablespoon ground black pepper
- 4.0 tablespoon garlic salt
- 4.0 tablespoon oregano
- 4.0 tablespoon sazon seasoning
- 0.5 cup olive oil
- 2.0 teaspoon sea salt


You can follows these steps to make the recipe:
- break a head of fresh garlic into cloves, peel and smash on a mortar.
- combine salt, ground black pepper, garlic salt, fresh garlic and sazon seasoning and mix well.
- rub pig with olive oil to ensure season sticks.
- starting with the skin side up, use a knife to make incisions to the pig skin.
- season pig with about one third to half the seasoning mix.
- flip pig skin down and make incisions on legs and shoulders and season thoroughly with remaining seasoning mix.
- to start the grill, add 8 9 lbs of briquette charcoal.
- add lighter fluid to charcoal and let soak in for about 5 minutes before starting.
- once charcoal is fully lit, spread around to ensure even cook.
- this process will take about 20 minutes.
- place suckling pig skin down on rack in the caja china.
- secure pig on rack using "s" hooks so pig can easily be turned later on.
- insert a meat probe appropriate for high temperature to the leg or fresh ham.
- add 5 6 lbs of charcoal every hour until the inserted probe hits 190 degrees f, about 3 hours.
- set aside charcoal tray and flip the pig.
- add about three to four pounds of charcoal and cook for about 30 minutes.
- lift and shake charcoal grid before removing the ash from the pan.
- replace the ash pan and charcoal grid with about 2 lbs of charcoal on top of box to crisp the skin for about 20 minutes.
- safely remove charcoal pan.
- retrieve pig and immediately sprinkle sea salt on top.
- serve with your favorite side dishes.
- note adjust the spice ratios for your personal touch.
- .

