Roberto Guerras Stuffed Pork Shoulder

• 1 (6- to 7-pound) boneless pork shoulder, butt end, flattened so that it can be rolled
• 1/4 cup sour orange juice, or 1/4 cup fresh orange juice plus 2 tablespoons fresh lime juice
• 6 bay leaves
• 4 cloves garlic, chopped
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 8 ounces thinly sliced ham
• 8 slices bacon
• 1 cup pitted prunes
• 1 cup canned guava shells in syrup, drained
• 2 cups firmly packed dark brown sugar
• 1 (12-ounce) bottle malta

1. Score the fat on the pork shoulder well.
2. Combine the sour orange juice, bay leaves, garlic, salt, and pepper in a large resealable bag or plastic container, add the pork, and marinate for at least 12 and up to 24 hours.
3. Preheat the oven to 325F.
4. Put the meat, fat side down, on a cutting board with a shorter end toward you.
5. Line the meat with the ham slices, then the bacon slices, prunes, and guava shells.
6. Roll the meat up, starting at the end toward you, working carefully to keep the filling inside the roll.
7. Every few inches, tie the roll firmly with butchers twine.
8. Place it, fat side down, in a roasting pan.
9. Whisk the brown sugar with the malta, and pour half of the mixture over the pork.
10. Roast the pork for about 2 hours, basting occasionally.
11. Turn the meat fat side up, pour the remaining malta mixture over it, and cook until the pork reaches an internal temperature of 180F on an instant-read thermometer, 2 to 3 hours.
12. Allow to cool slightly before cutting into thin slices.
13. Skim the fat from the drippings, and then pour the drippings over the sliced meat.

pork shoulder, sour orange juice, bay leaves, garlic, kosher salt, freshly ground black pepper, ham, bacon, prunes, guava shells, brown sugar, malta

Taken from www.epicurious.com/recipes/food/views/roberto-guerra-s-stuffed-pork-shoulder-375862 (may not work)