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

Name: Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce
Prep time: 16 h 30 min
Cook time: 16 h 30 min
Total time: 16 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote); 2 Tbsps whole black peppercorns; 1 bone-in pork shoulder, about 7 pounds; 4 cloves garlic, chopped; 1 to 1 whole habanero chile, chopped (depending on how hot you like it); 1 Tbsp honey; 237 milliliters kosher salt; 237 milliliters fresh lime juice; 237 milliliters pure olive oil; 946 milliliters fresh orange juice; 1 small red onion, coarsely chopped; 2 Tbsps rice wine vinegar; 8 servings Salt and freshly ground pepper; 118 milliliters sugar; 3 liters cold water

Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 366 calories, 29g of protein, and 13g of fat. This recipe serves 8. It is perfect for The Super Bowl. It is a good option if you're following a gluten free and dairy free diet. If you have to 1 habanero chile, peppercorns, salt and pepper, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 16 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Peppercorns

Sugar

Water

Salt

Equipment you will use

Pot

Whisk

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.

Ingredients you will need

Pork Shoulder

Remove pork, rinse well with cold water then pat dry. Season pork with cilantro and achiote seasoning.

Ingredients you will need

Seasoning

Cilantro

Annatto

Water

Pork

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.

Ingredients you will need

Pork Shoulder

Meat

Pork

Equipment you will use

Grill

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.

Ingredients you will need

Dipping Sauce

Habanero Chili

Orange

Pork

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.

Ingredients you will need

Orange Juice

Lime Juice

Equipment you will use

Sauce Pan

Grill

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.

Ingredients you will need

Salt And Pepper