Stuffed Pork Shoulder Caja China Style (Oven Friendly)

I saw this on "Throw Down with Bobby Flay". Two things happened. One, I'm positive I need a Caja China, and two, I really need to make this. Recipe by Roberto Guerra. This Recipe calls for 1/2 Bottle of Malta-thus far the Recipezaar sifter will not accept it in the ingredient list. You need this for the recipe!

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

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

Directions

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.