Sangria Roast Pork
Photo: Ray Kachatorian; Styling: Heather Chadduck
- 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
- 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.
- 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.
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