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Stuffed Pork Shoulder "a lo caja china"

4.6(14)

by Food Network·published 2016-11-20

Open original recipe

AmericanMain Dish

Servings

(8–10)

Total time

—

Calories / serving

—

Ingredients (40)

serves

1 (8-pound) pork shoulder, bone-inpork-shoulder
2 sour oranges, juicedorange
4 cloves garlic, choppedgarlic
6 bay leavesbay-leaf
2 tablespoons saltsalt
2 tablespoons pepperpepper
1/2 pound ham, thinly sliced
8 slices baconbacon
1 cup prunesprunes
1 cup guava shellsguava
2 cups brown sugarbrown-sugar
1 bottle Malta, divided
Fried Green Plantains, recipe followsplantain
White Rice, recipe followswhite-rice
Black Beans, recipe followsblack-beans
Oil, for fryingoil
4 ripe plantains, peeledplantain
Saltsalt
1 recipe Garlic Mojo, recipe follows
8 garlic clovesgarlic
1 teaspoon saltsalt
1/2 cup sour orange juice or 1/4 cup sweet orange juice plus 1/8 cup fresh lime or lemon juice
9 tablespoons oiloil
6 cloves garlic, choppedgarlic
9 cups waterwater
3 tablespoons saltsalt
3 pounds rice, washed
2 pounds black beansblack-beans
20 cups waterwater
1 cup plus 4 tablespoons olive oil, dividedoil
1 large onion, choppedonion
8 garlic cloves, mashed or choppedgarlic
1 green bell pepper, choppedbell-pepper
8 teaspoons saltsalt
1 teaspoon pepper, optionalpepper
1 teaspoon dried oreganooregano
2 bay leavesbay-leaf
4 tablespoons sugarsugar
1 cup dry red winered-wine
4 tablespoons vinegarvinegar

Instructions (17 steps)

01Remove 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.
02Line 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. Serve with the Fried Green Plantains, White Rice, and Black Beans.
03Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
04Yield: 8 servings
05Prep Time: 20 minutes
06Cook Time: 10 minutes
07Inactive Prep Time: 30 minutes
08Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.
09Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
10Yield: 20 servings
11Prep Time: 5 minutes
12Cook Time: 35 minutes
13Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
14Yield: about 20 servings
15Prep Time: 25 minutes
16Cook Time: 2 hours 15 minutes
17Inactive Prep Time: 12 hours