Pierna Criolla (cuban Stuffed Pork Shoulder)

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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. Line meat with salame slices, pepperoni slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher cord. Cover with 2 cups brown sugar and 1/2 bottle of beer (mixed).

Cook for one hour in the oven at 325. At this point, turn the meat, cover with the remaining beer and brown sugar (mixed) 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. Salt to taste.

Chef's Note & Story

No Cuban Christmas Eve dinner would be complete without Pierna Criolla. The whole family gets together, and everyone brings all those great Cuban side dishes like Yuca con Mojo, Congri, and all those great desserts like Bunuelos, Flan, and arroz con leche.