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Pierna Criolla a Lo Caja China

Recipe by Roberto Guerra

 

STUFFED PORK SHOULDER "A LO CAJA CHINA":

  • 0,8 kg pork shoulder 
  • 8 slices bacon
  • 0,22 kg ham 
  • 1 bottle Malta
  • 1 cup guava shells 
  • 1 cup Mojo
  • 1 cup prunes 4 tbs. Adobo 
  • 2 cups brown sugar
  • 2 tbs. salt

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  Mojo , and  Adobo . 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 cord. Cover with brown sugar and 1/2 bottle of Malta.

Cooking Instructions for the oven:

Cook for one hour in the oven at 160 C. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until you reach a meat temperature of 82 C. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat.

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