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1
Remove bone and flatten meat so that it may be rolled.
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2
If the pork shoulder is very fatty, a small amount may be removed.
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3
Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.
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4
Preheat oven to 325 degrees F.
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5
Line meat with ham slices, bacon slices, prunes and guava shells.
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6
Roll meat carefully to keep the filling inside the roll.
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7
Tie firmly with a butcher twine.
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8
Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven.
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9
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.
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10
Allow to cool and cut into fine slices.
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11
Pour the drippings over the meat after slicing the meat.
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12
Serve with the Fried Green Plantains, White Rice, and Black Beans.
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13
Preheat oil in a fryer or Dutch oven to 365 degrees F.
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14
Peel the plantains and cut into 1-inch pieces.
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15
Place into preheated oil and fry for 5 minutes or until they begin to brown.
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16
Drain them on a paper-towel lines plate.
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17
Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes.
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18
Drain again and sprinkle with salt and garlic mojo.
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19
For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
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20
Inactive Prep Time: 30 minutes
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21
Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste.
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22
In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.
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23
Heat oil in a shallow casserole and brown garlic.
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24
Take it off the heat and remove garlic from the oil.
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25
Add water and salt to the oil and bring to a rolling boil.
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26
Add the washed rice and stir.
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27
Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
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28
Wash the beans and soak overnight in the water.
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29
When the beans swell, cook in the same water until soft, about 45 minutes.
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30
Heat 1 cup oil in a frying pan, add onions, garlic and green peppers.
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31
Add 1 cup of the beans to the pan and mash.
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32
Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar.
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33
Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while.
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34
Add the 4 remaining tablespoons olive oil just before serving.
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35
Inactive Prep Time: 12 hours
