Sangria Roasted Pork

Name: Sangria Roasted Pork
Prep time: 80 min
Cook time: 210 min
Total time: 1010 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1½ cups kosher salt; 3 sticks cinnamon; 1 tablespoon whole cloves; ½ teaspoon ground allspice; 4 cups orange juice; ½ cup red wine; ¼ cup chopped fresh, peeled ginger; 2 medium Granny Smith apples, (sliced); 1 medium orange, (sliced); 8 pounds bone-in pork shoulder roast ((also called a "picnic roast"))

This recipe has the roast going through a simple brining process that turns out an incredibly moist cut of meat. This recipe originally came from Coastal Living Magazine.

⏱️ 1010 min 🔪 Prep: 80 min 🔥 Cook: 210 min 📊 Hard 👁️ 2 views

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Ingredients

12 servings

1½ cups kosher salt
3 sticks cinnamon
1 tablespoon whole cloves
½ teaspoon ground allspice
4 cups orange juice
½ cup red wine
¼ cup chopped fresh, peeled ginger
2 medium Granny Smith apples, (sliced)
1 medium orange, (sliced)
8 pounds bone-in pork shoulder roast ((also called a "picnic roast"))

Steps

In an 8-quart stock pot, bring all ingredients (except pork) to a boil with 1 gallon plus 1 quart of water. Remove from heat, and cool the brine completely.
Submerge the pork in 10 cups of brine plus solids; cover and chill for 12 to 24 hours.
Preheat the oven to 325°F.
Remove the pork from the brine, rinse the pork, and place it on a wire rack in a roasting pan. Cover with foil, and bake 2 hours; uncover and bake for an additional 1 to 2 hours or until a meat thermometer inserted into the thickest portion registers 145°F.
Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.