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.