Stuffed Pork Shoulder A Lo Caja China Recipes

BRINED PORK SHOULDER COOKED IN A CAJA CHINA WITH SOUR ORANGE DIPPING SAUCE

Steps:

• Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until most of the salt and sugar have dissolved. Place the pork shoulder in the mixture, making sure it is completely submerged, and refrigerate for at least 12 hours and up to 24 hours. Remove pork, rinse well with cold water then pat dry. Season pork with cilantro and achiote seasoning.
• Prepare a Caja China according to the manufacturer's directions. Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal. Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over. When you turn the pork shoulder, make some small cuts in the skin. Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours. Do not uncover until pork is done. Alternatively, you can grill the pork; start out on high heat to char it and then reduce the heat, cover, and cook until desired degree of doneness. You can also use a rotisserie.
• When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing. Slice and serve with the Sour Orange-Habanero Dipping Sauce.
• Heat grill to high. Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups. Let cool slightly. Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste. Let cool to room temperature before serving.

STUFFED PORK SHOULDER CAJA CHINA STYLE (OVEN FRIENDLY)

Steps:

• If you are lucky enough to own a Caja China, use it with this recipe.
• Remove bone and flatten meat so that it may be rolled.
• If the pork shoulder is very fatty, a small amount may be removed.
• Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.
• Preheat oven to 325 degrees F.
• Line meat with ham slices, bacon slices, prunes and guava shells.
• Roll meat carefully to keep the filling inside the roll.
• Tie firmly with a butcher twine.
• Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven.
• At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer.
• Allow to cool and cut into fine slices.
• Pour the drippings over the meat after slicing the meat.