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Mix mojo. Let sit at room temperature for 30 minutes or longer. Set aside 4 cups of mojo for later use.

Inject the pork with mojo and marinate overnight. Then, allow pork to come to cool room temp just before roasting.

Brush pork liberally with liquid smoke, then rub all over with sea-salt, garlic, and 1 Tbs of red pepper flakes.

Place shoulders in La Caja China (fat down in roasting pan) and roast to an internal temp of 195f. (about 6 hours)

Remove pan from La Caja China, and allow pork to cool/rest 30 minutes.

For the glaze: Combine liquid smoke, canned peaches (with syrup), apricot/pineapple preserves, peach preserves, and remaining red pepper flakes. Simmer one hour over medium-low heat. Cool to room temp.

Then chop (or pull) pork, discarding bones, and return to pan. Brush heavily with glaze, sprinkle with macadamia nuts, and return to La Caja China.

Check every five minutes until browned to your liking. Then decorate the top with pineapple rings and peach slices in a “sunburst” pattern.

Serve with Hawaiian rice, traditional Lomi Lomi salad, and/or a tropical fruit salad. Or, as pictured, on spit Hawaiian rolls.

For the oven:

Adjust ingredients for 1-2 shoulders.

Preheat oven to 350 degrees.

Place meat in a shallow roasting pan with 2 cups of water, cover tightly with foil, and roast for 4 hours.

When pork reached an internal temp of 195, remove from oven and follow instructions (above) for shredding and glazing.

Chef's Note & Story

Okay, so after having such a great time in Hawaii on our babymoon, we decided that for Gracie’s first birthday, we would follow the Island tradition and have a luau.

My brand-new La Caja China was just sitting here, begging to be fired up, and whispering “Kalua Pig…Kalua Pig…” in my ear…

So…I picked up four pork shoulders, dug out Sam Choy’s Sampler Cookbook (which I picked up in Maui) to put together the ultimate luau…and away we went!