Best 2 Stuffed Pork Shoulder A Lo Caja China Recipes

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Are you looking for a tantalizing and flavorful dish to impress your friends and family? Look no further than the delectable "Stuffed Pork Shoulder a lo Caja China". This traditional Latin American dish combines the succulent flavors of pork shoulder, achiote paste, and a diverse array of herbs and spices, all cooked to perfection in a unique underground oven called a "caja china". With its crispy outer skin, tender and juicy meat, and captivating aroma, this dish is sure to become a favorite in your culinary repertoire. Whether you're a seasoned cook or just starting out, follow our detailed recipe and cooking tips to create a memorable and mouthwatering "Stuffed Pork Shoulder a lo Caja China" that will leave everyone asking for more.

Let's cook with our recipes!

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



Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 16h30m

Yield 8 servings

Number Of Ingredients 17

3 to 4 quarts cold water
1 cup kosher salt
1/2 cup sugar
2 tablespoons whole black peppercorns
1 bone-in pork shoulder, about 7 pounds
Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote)
Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote)
Sour Orange-Habanero Dipping Sauce, recipe follows
1 tablespoon honey
1 cup pure olive oil
4 cups fresh orange juice
1 cup fresh lime juice
Salt and freshly ground pepper
1 small red onion, coarsely chopped
4 cloves garlic, chopped
1/2 to 1 whole habanero chile, chopped (depending on how hot you like it)
2 tablespoons rice wine vinegar

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)



Stuffed Pork Shoulder Caja China Style (Oven Friendly) image

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!

Provided by Diana Adcock

Categories     < 4 Hours

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 1504.7, Fat 93.7, SaturatedFat 32.3, Cholesterol 352.2, Sodium 2680.6, Carbohydrate 74.5, Fiber 3.4, Sugar 65.2, Protein 88.2

Tips:

  • Choose the right cut of pork: A pork shoulder, also known as a Boston butt, is the ideal cut for this recipe. It is a well-marinated, flavorful, and affordable cut of meat.
  • Prepare the pork: Butterfly the pork shoulder by slicing it lengthwise, leaving it attached at one end. This allows the pork to lay flat and cook evenly.
  • Make the marinade: Combine a mixture of citrus juices, garlic, oregano, cumin, and other spices to create a flavorful marinade. Inject the marinade into the pork using a meat injector to ensure even distribution of flavor.
  • Prepare the stuffing: Create a flavorful stuffing using ingredients like rice, black beans, vegetables, and spices. The stuffing should be moist and flavorful to complement the pork.
  • Stuff the pork: Place the stuffing inside the butterflied pork shoulder, ensuring it is evenly distributed. Secure the pork with butcher's twine or toothpicks to keep the stuffing in place.
  • Roast the pork: Place the stuffed pork shoulder in a roasting pan and cook it in a preheated oven at a low temperature for several hours. This allows the pork to cook slowly and evenly, resulting in tender and juicy meat.
  • Serve and enjoy: Once the pork is cooked through, remove it from the oven and let it rest for a few minutes before slicing. Serve the stuffed pork shoulder with your favorite sides and enjoy the delicious flavors.

Conclusion:

Creating a delicious stuffed pork shoulder a lo caja china requires careful preparation, flavorful ingredients, and proper cooking techniques. By following the tips and steps outlined in this recipe, you can create a succulent and flavorful dish that will impress your family and friends. Remember to choose high-quality ingredients, marinate the pork thoroughly, and cook it slowly and evenly to achieve the best results. Serve the stuffed pork shoulder with your favorite sides and enjoy a satisfying and memorable meal.

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