The pre-roasting consists of sourcing a butchered whole hog and injecting it (or brining it) with tons of mojo. Thankfully, sourcing a whole hog isn’t too difficult, as this is Miami we’re talking about, a place where roosters roam the streets unchecked. Supermarkets around the city, including Publix, will sell you pig, as well as local butcheries.
When it comes to actually eating the hog, it's what defines the holiday season for Cubans in Miami. The air is filled with the sultry smell of Sazón and mojo. Salsa music and reggaeton act as the soundtrack, and there’s no shortage of domino games, cigars, and women dressed to the nines. This vibrant scene takes place under palm trees and 80-degree weather, and the all-day affair usually begins in the afternoon and -- depending on how territorial papo is about the pig roasting -- it’s an all-hands-on-deck situation.