To learn more about the Chinese box, contact La Caja China International Inc., 7822 NW 72 Ave., Miami, Fla. 33166. Or visit www.lacajachina.com; or call 1-800-338-1323 or 305-888-1323.

There are three models, ranging in price from $169 to $275, plus shipping. Model 1 can roast a pig up to 70 pounds, 16 to 18 whole chickens, 4 to 6 turkeys and 8 to 10 pork slabs. Model 2 can roast a 100-pound pig, as well as the same number of chickens, turkeys or pork slabs as Model 1.

Prior to roasting our pig, we injected it with a combination marinade (provided by Robert Guerra, the owner of La Caja China) and brine. The box comes with a heavy-duty syringe for injecting the marinade into the meat.

La Caja China Brine

Enough for a 60-pound pig

11/2 cups La Caja China Marinating Sauce (recipe follows)

3 gallons water

3 cups salt

Combine all of the ingredients and let the mixture sit for a minimum of 1 hour. Strain through a sieve. Fill the syringe with the brine and inject pig every four inches on each side.

(We recommend marinating the pig overnight in the refrigerator or in a bag placed within a cooler filled with ice, replenishing ice as necessary to keep the temperature cold; it should remain between 35 and 40 degrees.)

Robert Guerra's La Caja China

Marinating Sauce

Makes 11/2 cups

8 cloves garlic

1 cup sour orange juice*

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup water

Peel and mash the garlic cloves.

Mix the garlic with the remaining ingredients and let it sit for a minimum of 1 hour.

*NOTE: You can replace the sour orange juice with 6 ounces fresh orange juice combined with 2 ounces fresh lemon juice.