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Cayobo's Caribbean Christmas
Pig Roast

The 70 to 90 pound pig is stuck with about 30 whole cloves of garlic
and marinated for at least 12 hours in a mixture of
mojo and sour oranges.

It is then placed in the homemade cooking box on its back.

About half of the marinade is poured into the pigs belly and into the custom made drip pan.

Banana leaves are placed on top of the pig as a garnish.

The top is placed onto the box and 20 pounds of charcoal is fired up.

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