STUFFED PORK SHOULDER “A LO CAJA CHINA”
1 8 lb. pork shoulder 8 slices bacon
1/2 lb. 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 325. 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 180. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat.