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Stuffed Pork Shoulder "a lo caja china" Recipe

Stuffed Pork Shoulder "a lo caja china"

Recipe courtesy Roberto Guerra

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 11-13 of 13

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  • on July 13, 2007

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    I will make this again, and again. "The best pork I have had", I get that quote at least once everytime I make it. The cook times are off a bit, as mentioned in other ratings. It goes closer to 3-4 hours. Curious if anyone has tried on a BBQ? Might be worth a try.

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  • on June 08, 2007

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    This pork is wonderful and very easy to cook. I actually ordered the cuban cooker. I have also cooked it in the oven. What a treat.

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  • on April 18, 2007

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    I guess I don't really know how it really would have turned out if it worked the way it should have. there is NO WAY this pork cooks in TWO hours. My oven was at the correct temp (325, and it took more like FOUR hours. After 3.5 hours, everyone was starving, so I had to cut it into pieces and put back in the oven so it would cook faster.

    It WAS good, but next time, I will be better prepared for how long it took. Also, it says to take the bone out, so why not just use a boneless shoulder? Also, the picture shows one with the bone in! No wonder I am so confused!

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