It went really well. Only a couple of things we would have changed. Of course I did not get a picture of the finished product but hoping I can find someone that did. It was a huge hit and pork was delicious.
More details:
We used 4 thermometers to monitor the temperature: 1 in each ham, 1 near the head and 1 measuring the box temperature itself. The box temperature fluctuated all the way from around 207°F to 390°F. We removed some ash part way through to get the box temp up and I think the temp climbed too quickly. We didn't let the skin crisp up enough either. But like I said everyone loved the pork and I would definitely do it again. As far as roasting a pig in a La Caja China it is surprisingly easy and straightforward.
Warning: pictures below may be too graphic for some people.