Stuffed Pork Shoulder Caja China Style (Oven Friendly) Recipe
I saw this on "Throw Down with Bobby Flay". Two things happened. One, I'm positive I need a Caja China, and two, I really need to make this.
Recipe by Roberto Guerra.
This Recipe calls for 1/2 Bottle of Malta-thus far the Recipezaar sifter will not accept it in the ingredient list. You need this for the recipe!
Ingredients
- 1 (8 lb) pork shoulder, bone-in
- 2 sour oranges, juiced
- 4 garlic cloves, chopped
- 6 bay leaves
- 2 tablespoons salt
- 2 tablespoons pepper
- 1/2 lb ham, thinly sliced
- 8 slices bacon
- 1 cup prune
- 1 cup guava, shells
- 2 cups brown sugar
Instructions
- 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.
YOUR OWN NOTE
Nutrition
Serving: 495gCalories: 1504.7kcalCarbohydrates: 74.5gProtein: 88.2gFat: 93.7gSaturated Fat: 32.3gCholesterol: 352.2mgSodium: 2680.6mgFiber: 3.4gSugar: 65.2g
Tried this recipe?Let us know how it was!