Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce - cold water

Method

• Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until most of the salt and sugar have dissolved.
• Place the pork shoulder in the mixture, making sure it is completely submerged, and refrigerate for at least 12 hours and up to 24 hours.
• Remove pork, rinse well with cold water then pat dry.
• Season pork with cilantro and achiote seasoning.
• Prepare a Caja China according to the manufacturer's directions.
• Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal.
• Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over.
• When you turn the pork shoulder, make some small cuts in the skin.
• Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours.
• Do not uncover until pork is done.
• Alternatively, you can grill the pork; start out on high heat to char it and then reduce the heat, cover, and cook until desired degree of doneness.
• You can also use a rotisserie.
• When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing.
• Slice and serve with the Sour Orange-Habanero Dipping Sauce.
• Heat grill to high.
• Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups.
• Let cool slightly.
• Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth.
• With the motor running, slowly add the oil and blend until emulsified.
• Season with salt and pepper, to taste.
• Let cool to room temperature before serving.