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

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Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce
Recipe courtesy Bobby Flay

3 to 4 quarts cold water

1 cup kosher salt

1/2 cup sugar

2 tablespoons whole black peppercorns

1 bone-in pork shoulder, about 7 pounds

Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and

Achiote)

Sour Orange-Habanero Dipping Sauce, recipe follows

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

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.

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.

Sour Orange-Habanero Dipping Sauce:

4 cups fresh orange juice

1 cup fresh lime juice

1 small red onion, coarsely chopped

4 cloves garlic, chopped

1/2 to 1 whole habanero chile, chopped (depending on how hot you like it)

2 tablespoons rice wine vinegar

1 tablespoon honey

1 cup pure olive oil

Salt and freshly ground pepper

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. 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. Let cool to room temperature before serving.