Roasting a pig in a Cajun Microwave

take a read at our instructions
THIS WAS DONE FOR OUR CAJUN MICROWAVE customers ... hope it helps you: use what info you can IF ANY

General Instruction – Cajun Microwave

The Cajun Microwave roasting box is just that: a roasting oven made of wood (cypress).
Meat, vegetables and other items are placed inside the box on a metal grate that sits about one inch off the floor of the box.
The heating source—which can be either charcoal or wood--is placed on top of the steel lid/tray that covers the box, thereby heating the food items from above. Cooking temperature should range between 275 and 300 degrees Fahrenheit.- see note following below.
We will send you a Thermometer under separate cover, you may lift the lid occasionally and * check the temperature often, or you may choose to mount it permanently by drilling a small hole and inserting the thermometer.
IMPORTANT:, DO NOT let the internal temperature get too hot, or you may damage your microwave.
w/ 5” Thermometer, please cook at 275-300 the wood seems
to dissipate the heat some…so it is likely hotter that it will read.
with 12” thermometer, cook at 300
..if it gets too hot, lift and push lid forward to create a crack between bottom and top…easiest way to regulate and still drink beer relaxed.
When doing the second bed of coals, it is a good time to flip pig.
• Meat should reach 168/170 degrees at the thickest part.
or, just raise the lid some and place a small object (i.e. a stick or similar to allow the heat to release.
For a large piece (qty of meat, it may take the burning of multiple (usually 2-possibly 3)
trays of coals.
You can always check meat with thermometer and / or by cutting in the joints if applicable.
This type of heat, in an enclosed cypress box, results in a very crispy outside skin and very juicy inside meat.
All grease drips towards one end of the box and out through two holes in the floor (use a catch pan to eliminate any mess). You may use SPAM to spray the grid.
The floor can be lined with heavy duty tin foil before each use (minimizing the cleaning needed). If the box does get grease on it, simply wash out with hot soapy water and let dry. Rub the steel tray and grate down with oil after each use (as in a “black pot”) and store entire unit in a dry place. Accessories, which can be purchased at your local hardware store, include a grill that sets on top of the lid for cooking burgers, hot dogs, chickens, etc. (so you can utilize the heat for such items while cooking meat inside the box as well), a charcoal lighter starter, and an ash removal tool to help manage ash in the lid. You may also find a BRBQ pit cover very useful in lengthening the life of the pit.

Normally, I do a rub and or marinate on the meat the night before.
For pork “Mojo” Spanish marinate / Naranja Agria (bittersweet orange) seems to work very well…this one is a personal choice..
You can use your own TASTE and PREFERRED items.
I also score skin and
a) inject- “personal choice”
b) sprinkle with a little amount of Cajun Seasoning

Personal note:
I like to cook it at around 275 w 12 in thermometer mounted ... a little hotter the last 30 minutes or so.
I use TWO batches of coal.
for first batch, pig skin down, then flip pig skin up