Stuffed Pork Shoulder Caja China Style (Oven Friendly)

• 1 (8 lb) pork shoulder, bone-in
• 2 sour oranges, juiced
• 4 garlic cloves, chopped
• 6 bay leaves
• 2 tablespoons salt
• 2 tablespoons pepper
• 12 lb ham, thinly sliced
• 8 slices bacon
• 1 cup prune
• 1 cup guava, shells
• 2 cups brown sugar

1. If you are lucky enough to own a Caja China, use it with this recipe.
2. Remove bone and flatten meat so that it may be rolled.
3. If the pork shoulder is very fatty, a small amount may be removed.
4. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.
5. Preheat oven to 325 degrees F.
6. Line meat with ham slices, bacon slices, prunes and guava shells.
7. Roll meat carefully to keep the filling inside the roll.
8. Tie firmly with a butcher twine.
9. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven.
10. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer.
11. Allow to cool and cut into fine slices.
12. Pour the drippings over the meat after slicing the meat.

pork shoulder, sour oranges, garlic, bay leaves, salt, pepper, ham, bacon, prune, guava, brown sugar

Taken from www.food.com/recipe/stuffed-pork-shoulder-caja-china-style-oven-friendly-426492 (may not work)