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Video transcription

Okay now we have checked the pig for crispiness on the top which is to our liking so. You probably get some blasted steam as you lift this off we are going to lower the handles to reveal the pig just like that. Perfect! Then before transporting the pig what you want to do is let it drip down a little bit before transporting this to your cutting board. We are going to put this one into another barbecue just to let it set up for a little while you need to let this one rest for 10-15 minutes let all the juices get part of the meat. Then you are ready to cut. Perfect. Okay now we are also going to pull off the S clips while it is cooling down a little so you are going to push down on the caja china. Just like that and pull it up and you can do the other side and there is your pig.