Sangria Roast Pork

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

Preparation

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.