I've seen quite a few posts about roasting a pig in La Caja China and they unanimously talk about a mojo or some other type of marinade. I'm inaugurating my Caja China tomorrow and was trying to avoid a cuban/latin/BBQ marinade in favor of naked pork goodness. My game plan was just to inject a simple brine. No rubs, no marinating, no mops, no nothing. Thoughts?