5-6lb pork shoulder
1 quart Perkâ€™s Mojo (see below)
Â½ cup Mesquite Liquid Smoke
Â½ cup sea-salt
2 Tbs garlic powder
2 Tbs red pepper flakes
15 oz sliced peaches in heavy syrup
16 oz apricot & pineapple jam
12 oz peach preserves
1 can pineapple rings, in juice
4 oz macadamia nuts, crushed
Â½ cup minced garlic (the wet stuff.)
Â¼ cup fine sea salt
1/8 cup black pepper, fine ground
2 Tbs dried Oregano
2 quarts orange juice
1 quart lemon juice
1 quart pineapple juice
Mix mojo. Let sit at room temperature for 30 minutes or longer. Set aside 4 cups of mojo for later use.
Inject the pork with mojo and marinate overnight. Then, allow pork to come to cool room temp just before roasting.
Brush pork liberally with liquid smoke, then rub all over with sea-salt, garlic, and 1 Tbs of red pepper flakes.
Place shoulders in La Caja China (fat down in roasting pan) and roast to an internal temp of 195f. (about 6 hours)
Remove pan from La Caja China, and allow pork to cool/rest 30 minutes.
For the glaze: Combine liquid smoke, canned peaches (with syrup), apricot/pineapple preserves, peach preserves, and remaining red pepper flakes. Simmer one hour over medium-low heat. Cool to room temp.
Then chop (or pull) pork, discarding bones, and return to pan. Brush heavily with glaze, sprinkle with macadamia nuts, and return to La Caja China.
Check every five minutes until browned to your liking. Then decorate the top with pineapple rings and peach slices in a â€œsunburstâ€ pattern.
Serve with Hawaiian rice, traditional Lomi Lomi salad, and/or a tropical fruit salad. Or, as pictured, on spit Hawaiian rolls.
For the oven:
Adjust ingredients for 1-2 shoulders.
Preheat oven to 350 degrees.
Place meat in a shallow roasting pan with 2 cups of water, cover tightly with foil, and roast for 4 hours.
When pork reached an internal temp of 195, remove from oven and follow instructions (above) for shredding and glazing.