Baked Pork Shoulder in Red Wine and Orange Sauce

Name: Baked Pork Shoulder in Red Wine and Orange Sauce
Prep time: 30 min
Total time: 8 h
Yield: 8
Cuisine: Latin American
Ingredients: 1 (8 lb) pork shoulder; 1/2 cup fresh lemon juice; 1/2 cup water; Salt and black pepper, to taste; 3 tablespoons dried oregano thick; 1 cup red wine; 1/2 cup soy sauce; 2 cups fresh orange juice; 2 tablespoons sugar or honey; 1 green apple; 1 cup water; Lettuce, for garnish; Peaches in halves, for garnish

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Prep 30 min
Total 8 hr 0 min
Ingredients 13
Servings 8

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The party must go on! We Latinos love parties, celebrations and family reunions, and when we don't have family around, our friends make great company. It's always been tradition in my family to celebrate Christmas Eve dinner with a huge banquet with dishes that reflect our favorite traditions. The holidays are filled with seasonal music, fireworks, drinks and tears in remembrance of those who are no longer with us. We celebrate Christmas Day with the same emotion. Unwrapping these surprises requires a lot of energy and enthusiasm, and the late night exhaustion can be cured with a good brunch. There's nothing better than having a pork shoulder ready to serve with traditional arepas, bread or rice and beans. Don't forget to include the leftovers from the night before. Happy holidays!

Ingredients

1 (8 lb) pork shoulder
1/2 cup fresh lemon juice
1/2 cup water
Salt and black pepper, to taste
3 tablespoons dried oregano thick
1 cup red wine
1/2 cup soy sauce

Cooking juice

2 cups fresh orange juice
2 tablespoons sugar or honey

Sauce

1 green apple
1 cup water
Lettuce, for garnish
Peaches in halves, for garnish

Directions

1

Clean the pork, removing most of the fat as possible.
2

In a deep, elongated container, soak the pork in lemon juice and water for about 15 minutes. Rinse with fresh water quickly, drain it and pat dry with paper towels.
3

Then place the pork on a plate and season with salt, pepper and oregano, rubbing it in with your hands.
4

Mix the wine and soy sauce in a measuring cup. Use a flavor injector (20 cc) with a long needle to inject the mixture into the pork, with spaces of about 6 inches between each injection. Place the pork in a plastic sealable bag to marinate for 3 hours (to further concentrate the flavors, marinate in the refrigerator for 12 hours).
5

Prepare the liquid for cooking by heating the orange juice with honey or sugar in a medium saucepan over medium heat. Simmer until it reduces to half. Set aside.
6

Preheat oven to 250°F. Place the pork on a baking sheet lined with foil. Bake the pork for 3 hours or until the meat thermometer indicates a temperature of 170°F.
7

Baste the pork occasionally with a silicone brush dipped in the liquid you prepared.
8

Flip the pork carefully every hour and bathe it with his own juice if possible.
9

After roasting for 3 1/2 hours, carefully transfer the ham to another pan, and place a grill in the bottom of the roaster containing all the ham juice.
10

Return the pork to the pan with the rack, place half a cup of water in the bottom of the tray that already contains the cooking juice, raise the temperature of the oven to 350°F and continue baking until browned to your liking.
11

Remove from the oven and transfer the pork to another tray decorated with lettuce and peach halves around the pork shoulder. Removes the layer of fat cooking juices in the bottom of the pan and strain the juice. Reserve the sauce.
12

Finally, blend green apple with a cup of water and cook in a saucepan, over medium heat with the juice you obtained from the pork.
13

Let reduce until you have the desired thickness. Add salt and pepper to taste.
14

Serve the pork hot with the sauce for each person.

Expert Tips

tip 1
If you desire a more juicy meat with more concentrated flavor, I suggest marinating it for 12 hours in the refrigerator.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

The party must go on! We Latinos love parties, celebrations and family reunions, and when we don't have family around, our friends make great company. It's always been tradition in my family to celebrate Christmas Eve dinner with a huge banquet with dishes that reflect our favorite traditions. The holidays are filled with seasonal music, fireworks, drinks and tears in remembrance of those who are no longer with us. We celebrate Christmas Day with the same emotion. Unwrapping these surprises requires a lot of energy and enthusiasm, and the late night exhaustion can be cured with a good brunch. There's nothing better than having a pork shoulder ready to serve with traditional arepas, bread or rice and beans. Don't forget to include the leftovers from the night before. Happy holidays!