Sangria Roasted Pork

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:

• Apple Cider Sangria
• The Best Red Wine Sangria
• Easy Mexican Sangria
• Grape Sangria
• Sunset Sangria

Print

Sangria Roasted Pork

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.

Course Main Course

Cuisine Latin

Keyword pork roast, sangria

Prep Time 1 hour hour 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Brining Time 12 hours hours

Total Time 16 hours hours 50 minutes minutes

Servings 12 servings

Calories 230kcal

Author RecipeGirl.com (adapted from Coastal Living)

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

Serving: 1serving | Calories: 230kcal | Carbohydrates: 5g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 4822mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg

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