For pig roast perfection, chef Andrew Zimmern marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw and charred pineapple salsa–a spicy, acidic and sweet condiment that marries well with the unctuous meat.