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Sangria Roast Pork

Photo: Ray Kachatorian; Styling: Heather Chadduck
Yield Makes 8 to 10 servings
Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.

Ingredients

  • 1 1/2 cups kosher salt
  • 3 cinnamon sticks
  • 1 tablespoon whole cloves
  • 1/2 teaspoon ground allspice
  • 4 cups orange juice
  • 1/2 cup red wine
  • 1/4 cup chopped ginger
  • 2 Granny Smith apples, sliced
  • 1 orange, sliced
  • 1 (8-pound) bone-in pork shoulder roast (also called

How to Make It

  1. Bring first 9 ingredients to a boil in an 8-quart stock pot with 1 gallon plus 1 quart water. Remove from heat, and cool brine completely. Submerge pork in 10 cups of brine plus solids; cover and chill 12 to 24 hours.

  2. Preheat oven to 350°. Rinse pork, and place on wire rack in a roasting pan. Cover with foil, and bake 2 hours; uncover and bake an additional 3 hours or until meat thermometer inserted into thickest portion registers 190°. Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.