Brined Pork Shoulder Cooked In A Caja China With Sour Orange Dipping Sauce
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Sugar2 tbsps
Whole Black Peppercorns1 tbsp
Honey1 cup
Pure Olive Oil4 cups
Orange Juice (fresh)1 cup
Lime Juice (fresh)1
Salt1 small
Red Onion (coarsely chopped)4 cloves
Garlic (chopped)2 tbsps
Rice Wine VinegarDirections:
1
Special equipment: La Caja China 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
2
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
3
Remove pork, rinse well with cold water then pat dry
4
Season pork with cilantro and achiote seasoning
5
Prepare a Caja China according to the manufacturer's directions
6
Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal
7
Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over
8
When you turn the pork shoulder, make some small cuts in the skin
9
Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours
10
Do not uncover until pork is done
11
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
12
You can also use a rotisserie
13
When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing
14
Slice and serve with the Sour Orange-Habanero Dipping Sauce
15
Heat grill to high
16
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
17
Let cool slightly
18
Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth
19
With the motor running, slowly add the oil and blend until emulsified
20
Season with salt and pepper, to taste
21
Let cool to room temperature before serving