This recipe for Sangria Roasted Pork has the roast going through a simple brining process. It turns out an incredibly moist cut of meat.
I first had this sangria roasted pork many years ago when one of my friends was hosting a Cuban dinner party. She spotted the recipe in Coastal Living magazine, and decided it would be a great main dish for the party. It was excellent. The roast is basically marinated (brined) in classic sangria ingredients for a long period of time before roasting in the oven.
Ingredients needed:
- kosher salt
- cinnamon sticks
- whole cloves
- ground allspice
- orange juice
- red wine
- fresh ginger
- Granny Smith apples
- orange
- bone-in pork shoulder roast
How to make Sangria Roasted Pork:
The complete, printable recipe is at the end of this post.
You can serve sangria roasted pork with anything you’d like. The brining in the sangria ingredients really gives it a nice flavor. When we had our Cuban dinner party, we served it with vegetable paella and tres leches cake for dessert. We also enjoyed mojitos as our evening cocktail. It’s a really good pork roast. Enjoy!
The Best Sangria Recipes:
Sangria Roasted Pork
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")
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
