Pulled Pork Recipes: Caja China Style

• Spice Rub:
• 5 tablespoons garlic powder
• 2 1/2 teaspoons ground black pepper
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• Mop:
• 8-10 cloves of pressed garlic
• 1 1/2 tablespoons salt
• 2/3 cup orange juice
• 1/4 cups white vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoons ground black pepper

1. Combine the spices and apply to the pork shoulder. Wrap the shoulder well and refrigerate for at least 12 hours. Unwrap at least 2 hours before you plan to start cooking.
2. Pre-heat your caja china style la caja asadora roasting box with about 8 lbs of charcoal for 15-20 minutes and chuck the pork on fat side up. Baste with mop every hour when adding fresh charcoal. Remove when the meat's internal temp hits 190.
3. Let the pork rest for at least 2 hours, then start pulling your pork!

rub, garlic, ground black pepper, salt, brown sugar, ground cumin, oregano, mop, garlic, salt, orange juice, ubc, oregano, ground black pepper

Taken from food52.com/recipes/12074-pulled-pork-recipes-caja-china-style (may not work)