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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
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 8 lb bone in pork shoulder roast (also called
                                                                  • 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.
                                                                  • 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.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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