Roasted Pork Shoulder (Brined + Flavored with Orange)

realgreekrecipes.com

Gary Van Dyke

2 kg / 4.4 pound Pork Shoulder Boneless

3 to 4 sprigs of thyme

3 to 4 sprigs of sage

100 ml red wine

1 orange juiced don't discard the cups

2 tablespoons Balsamic vinegar

1 tablespoon honey

55 ml fresh orange juice

subheading: For The Brine:

4 cups (1 liter) lukewarm water

1 ½ cups (750 ml) white wine

4 tablespoons kosher salt

6 allspice berries

6 cloves

5 bay leaves

6 to 7 peppercorns

1 stick of cinnamon

2 to 3 sprigs of thyme

subheading: For The Rub:

20 grams / 0.7 oz Grape molasses (or molasses)

1 teaspoon Balsamic vinegar

½ teaspoon ground allspice

½ teaspoon garlic powder

1 teaspoon mustard powder

1 teaspoon dried marjoram or thyme instead

subheading: For The Potatoes (optional):

800 grams / 28 oz potatoes peeled and cut into 5 cm pieces (2-inch)

1 teaspoon dried marjoram

Directions at realgreekrecipes.com

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