Sangria Roast Pork

Photo: Ray Kachatorian; Styling: Heather Chadduck

Pork shoulder, a lower priced cut, becomes tender
with a long cooking time. Sliced apples or a simple
pan sauce best complements this dish.

Yield: Makes 8 to 10 servings

Ingredients

• 
  Preparation1 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

1. Bring first 9 ingredients to a boil in an 8-quart stock pot with 1 
2. gallon plus 1 quart water. Remove from heat, and cool brine 
3. completely. Submerge pork in 10 cups of brine plus solids; cover 
4. and chill 12 to 24 hours.
5. Preheat oven to 350°. Rinse pork, and place on wire rack in a 
6. roasting pan. Cover with foil, and bake 2 hours; uncover and bake an 
7. additional 3 hours or until meat thermometer inserted into thickest portion 
8. registers 190°. Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.

Rolando Cruz-Taura, Coastal Living
MARCH 2009