Pork Shoulder is a great choice for a main fare feature at your next gathering and it has two great advantages.
How to Cook Pork Shoulder
First, it is easy to prepare and second, you can feed a group for somewhere south of three dollars a pound. The pork shoulder is the front leg of the pig and comes in two different cuts. But, not everyone knows how to cook pork shoulder. So, we took the liberty of sharing a recipe and step by step guideline that you could use.
Most pork shoulder recipes call for using a smoker, mainly because it is an indirect heat source and allows for a long slow cooking process. Here is a sumptuous recipe we would like to share, from the author of La Caja China Cooking, Perry P. Perkins himself.
Pork Shoulder Recipe
4 pork shoulders (6lb ea)
16 tablespoons liquid smoke + 1/2 cup
16 tablespoons Hawaiian salt
24 large ti leaves, ribs
4 cups hot water
1/4 cup Adobo Criollo spices
2 Tbs seasoned salt
After bringing the shoulders to temp, score the fat cap and rubbed them with coarse sea salt and liquid smoke.
Wrap them in Ti (or banana)leaves, tie with string, then wrap in foil. Place foil wrapped shoulders in roasting rack, and place rack in La Caja China.
Roast in La Caja China for about six hours, maintaining a box temp of about 250d.
Start with 16lbs of coals and add 5lbs every half-hour. (That’s not exactly how the instructions read, but some have found the “every hour” thing caused dips in the heat, and that they can maintain a more even 200 by adding less coals, more often.)
Use the rack and flip the shoulders after about 4 hours. Then unwrapped them and peeled back the banana leaves to let the fat get crispy for the last half-hour. Remove shoulders from La Caja China and allow to rest 30 minutes.
Chop the meat, shred with Bear Paws, and then mix with a wash of 1/2 cup liquid smoke, 4 cups hot water, 1/4 cup Adobo Criollo spices, and 2 Tbs seasoned salt.
Let that sit about 15 minutes, drained remaining liquid (most had been soaked up) and serve with white rice and Hawaiian favorites.
Pork Shoulder Roast in Your La Caja China
Now, for your very own La Caja China pork shoulder worksheet, download this and print:
1. Place Pork shoulders between the racks and tie using the 4 S-Hooks.
2. Place Racks inside the box skin side down, attached probe from the wired thermometer and run wire under short aluminum top frame.
3. Cover box with the ash pan and charcoal grid.
4. Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2 Box and light up.
5. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.
6. Cooking time starts right now ______________________ (write you start time).
7. After 1 hour (1st hour) ___________________ add 9 lbs. of charcoal (write time).
8. Continue to add 9 lbs. of charcoal every hour until you reach 187 F on the meat thermometer.
9. Once you reach 187 F, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor it will damage them.
10. Remove the ash pan from the box and dispose of the ashes. Make sure you water down the ashes on the ground, they can cause fire.
11. Flip the pork shoulders over to crispy the skin. This is easily done using our patented Rack System, just grab the end of the Rack lift and slide as you pull upward, using the other hand grab the top end of the other rack and slide it down.
12. Score the skin using a knife, this helps to remove the fat and crisp the skin.
13. Cover the box again with the ash pan and the charcoal grid; do not add more charcoal at this time.
14. After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.
IMPORTANT: Do not open the box until you reach the desired temperature