Roasted Pork Shoulder (brined + orange flavored)

Step 1

Trim most of the fat from the surface of the pork leaving only a little.

Step 2

Add pork to a large bowl (glass or plastic) that fits it. It shouldn't be much wider than the meat because we want it to sink in the brine.

Step 3

Add all of the seasonings as well except the salt.

Step 4

Dissolve the salt in 1 liter of lukewarm water and add to the bowl. Pour the wine in as well.

Step 5

Refrigerate overnight or you can leave in the brine for up to 2 days.

Step 6

Remove the pork from the brine. Pat it dry with paper towels.

Step 7

Preheat oven to 160°C / 320°F.

Step 8

Place the pork in a roasting pan if it has a rack place it on the rack. If using a plain pan that's okay too.

Step 9

Combine all of the ingredients for the rub in a small bowl. Then rub it all over the top surface and sides of the meat.

Step 10

Add the sprigs of thyme, sage, and orange cups to the pan.

Step 11

Pour the red wine and orange juice into the pan.

Step 12

Cover by putting the lid on (if using a roasting pan with a lid), or cover with a big piece of parchment paper and then secure it with a piece or two of aluminum foil on top. Make sure it's closed well on the sides.

Step 13

Bake for 2 hours.

Step 14

Prepare The Potatoes: meanwhile, if you wish to add potatoes as well, boil them in some salted water for 10 minutes. Then remove them with a slotted spoon and set them aside in a bowl.

Step 15

Remove the pan from the oven without uncovering it.

Step 16

Raise the oven's temperature to 220°C / 428°F. Wait for 10 minutes.

Step 17

Uncover the pork. Carefully drain most of the liquid from the pan into a bowl. Leaving only a very thin layer just enough to cover the surface of the pan. NOTE: Do not discard the parchment paper and aluminum foil cover.

Step 18

Add the potatoes all around the pork. If using a roasting pan with a rack place the potatoes underneath the rack.

Step 19

Skim off some fat that has risen on the surface of the pork liquid you just drained.

Step 20

Drizzle the fat over the potatoes. About 6-7 tablespoons of it.

Step 21

Season the potatoes very lightly with table salt, pepper, and 1 teaspoon of dried marjoram.

Step 22

Add back in the oven and roast for 10 minutes.

Step 23

Meanwhile, in a small bowl mix together the 2 tablespoons of Balsamic vinegar, 1 tablespoon of honey, and 55 ml of fresh orange juice.

Step 24

Remove the pan from the oven.

Step 25

Drizzle ½ of the mixture all over the pork.

Step 26

Place the pan back in the oven.

Step 27

Roast for 6 minutes more.

Step 28

Remove the pan from the oven once more and drizzle the meat with the remaining ½ of the mixture.

Step 29

Roast for 6 minutes more. Then remove the pan from the oven.

Step 30

Carefully transfer the pork shoulder to a serving plate using two large spatulas. Or use the parchment paper and aluminum foil cover to gently grab hold of it and transfer it. And then use it to cover the meat again. Note: If you didn't add the potatoes there's no need to transfer the meat. Simply cover the meat inside the pan.

Step 31

Rest the meat for 30 minutes.

Step 32

Drop the oven's temperature to 200°C / 392°F.

Step 33

Place the pan with the potatoes back in the oven and roast the potatoes until nice and crispy on the edges. If you wish, toss and squeeze them with a spatula to make them even crisper.

Step 34

Cut thin slices of the pork and serve along with the potatoes and enjoy!

Step 35

This red wine sauce goes great with this dish making it even more festive!