Pierna Criolla a Lo Caja China

Pierna Criolla a Lo Caja China

Recipe by Roberto Guerra


1 8 lb. pork shoulder 8 slices bacon
1/2 lb. ham 1 bottle Malta
1 cup guava shells
1 cup Mojo
1 cup prunes 4 tbs. Adobo
2 cups brown sugar
2 tbs. salt

Remove bone and 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 , and Adobo . Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher cord. Cover with brown sugar and 1/2 bottle of Malta.

Cooking Instructions for the oven:

Cook for one hour in the oven at 325. At this point, turn the meat, cover with the remaining Malta 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.

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8 garlic cloves 1 teaspoon salt
1/2 cup sour orange juice or
1/4 cup sweet orange juice and
1/8 cup of fresh lime or lemon
Juice.Chop up the garlic very thinly or crush using a mortar and pestle or food processor with
Salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.


Peel the plantains and cut into 1 inch pieces. Fry at 365 F for 5 mins. Or until they begin to brown. Drain them on paper towel. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 F for approximately 3 mins. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.


WHITE RICE ( Berta's Style )

3 lb. rice 6 cloves garlic
9 cups water 9 tbs. oil
3 tbs. salt

Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
Serves 20.

BLACK BEANS ( Berta's Style )


2 lbs. black beans 2 bay leaves
20 cups of water 8 tsp. salt
1 green pepper 1 tsp. pepper (optional)
1 cup olive oil 1 tsp. oregano
1 large onion 4 tbs. vinegar
8 garlic cloves 4 tbs. olive oil
1 cup red dry wine
4 tbs. sugar


Wash the beans and soak in water. When the beans swell, cook in the same water until soft. (45 minutes approximately). Heat the oil in a frying pan, add onion, chop up or mash garlic and chop up green pepper. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add 4 tbs. of olive oil just before serving.

Serves approximately 20.