This Sangria Roasted Pork recipe has been featured in a post on The Recipe Girl blog: Cuban Dinner Party Menu.
Sangria Roasted Pork
- 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")
- 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.