Luau Pork Shoulders

Luau Pork Shoulders in La Caja China

                                                           Luau Pork Shoulders in La Caja China Model 2




Roasted up 4 pork shoulders (6lb ea) in La Caja China yesterday for my little girl’s birthday Luau. They came out great!

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After bringing the shoulders to temp, I scored the fat cap and rubbed them with coarse sea salt and liquid smoke.

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Then wrapped them in banana leaves (couldn’t find Ti leaves) tied with string, then wrapped in foil.

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Roasted them for about six hours, maintaining a box temp of about 200d. Started with 16lbs of coals and added 5lbs every half-hour. That’s not exactly how the instructions read, but I’ve found the “every hour” thing caused dips in the heat, and I can maintain a more even 200 by adding less coals, more often. I used the racks and flipped 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.



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Cooked to about 180d (would have cooked longer, but I had hungry guests waiting, lol) Chopped the meat and then mixed with a wash of 1/2 cup liquid smoke, 4 cups hot water, 1/4 cup Adobo Criollo spices, and 2 Tbs seasoned salt. I let that sit about 15 minutes, drained remaining liquid (most had been soaked up) and served.

I think the wash made it all much more flavorful, I will be be experimenting with different types in the future!

For more of Chef Perry’s La Caja China Cooking recipes, check out his cookbooks at:

www.perryperkinsbooks.com

 

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One response to “Luau Pork Shoulders

  1. Pingback: La Caja China on Bizarre Foods America, tonight! | Burnin' Love BBQ

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