Recommended Products

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 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.)

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.

I let that sit about 15 minutes, drained remaining liquid (most had been soaked up) and served.

Serve with white rice and Hawaiian favorites.

Aloha!

Chef's Note & Story

For oven directions, check out my post: http://burninlovebbq.wordpress.com/2011/01/27/from-hawaii-with-love-for-pork/