Thursday, January 1, 2015

Sangria Roast Pork

I have to make a confession: I almost never brown anything before I put it in the crock pot. Isn't the whole point of a crock pot to make life as easy as possible? I really can't tell a difference when I brown the meat vs when I don't… So I'm sorry but not sorry.

If you feel so compelled, then brown away. Just don't make me wash your dishes.

Let's talk crock pot pork. You know what? Take any cheap cut of pork and the crock pot transforms it into fine dining! This little beauty proves my point beautifully. This one starts with a brine. For those who don't cook: a brine is just a really salty marinade. You now how you bloat up like a balloon and retain so much water you can't zip your favorite jeans after a really salty meal? Brines have the same effect on meat. They increase the meat's ability to retain fluid, and therefore, you get juicier, yummier food. Eating it may have some residual effect on your jeans, but the food is so delicious you won't care. Totally worth being fat for.

Start the day before you want to eat, whip up your brine, cool it, and plop your pork in it. Put your pork in the fridge and forget about it until the next day. Plop your pork in your crock pot, turn it on, and that's all she wrote! Get ready to be everyone's hero.


  • 1 cup kosher salt
  • 1/3 cup brown sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp allspice berries
  • 1 tsp candied ginger
  • 4 cups orange juice
  • 1/2 cup red wine
  • 2 granny smith apples, thinly sliced
  • 1 orange, thinly sliced
  • 1 (5-7 lb) pork shoulder (also called Boston butt)
  1. Bring the first 9 ingredients to boil in a large stockpot. Remove from heat, let cool completely. Place pork in pot, cover, and refrigerate for 12-24 hours. 
  2. Remove pork & fruit from brine. Place in crock pot. Cook on high for 4-5 hours or low for 8-10 hours. Slice or shred pork, removing bits of fat and fruit. Serve immediately.

Sorry for not having a photo. The men of the house gobbled it up before I could snap one!

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