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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish. 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 |
Directions:
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.
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