Prep Time: 10mins
Rest Time: 12hrs
Cook Time: 2hrs 25mins
Total Time: 14hrs 35 mins
Servings: 7


  • 4.4 pound Pork Shoulder Boneless
  • 3-4 sprigs of thyme
  • 3-4 sprigs of sage
  • 1cup Cabernet Sauvignon
  • 1 orange juiced, don’t discard the cups
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon honey
  • 2 oranges squeezed, do not discard cups

For The Brine

  • 4 cups lukewarm water
  • 1 ½ cups Cabernet Sauvignon
  • 6 allspice berries
  • 6 cloves
  • 5 bay leaves
  • 7 peppercorns
  • 1 stick of cinnamon
  • 2-3 sprigs of thyme

For The Rub:

  • 8 oz light molasses unsulfured
  • 1 teaspoon Balsamic vinegar
  • ½ teaspoon ground allspice
  • ½ teaspoon garlic powder
  • 1/16 teaspoon mustard powder
  • 1 teaspoon dried marjoram or thyme instead.


  • Brine The Pork (the night before):
  • Trim most of the fat from the surface of the pork leaving only a little.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. Add all of the seasonings. Dissolve in lukewarm water and
  • add to the bowl. Pour the wine in as well refrigerate overnight.

Cook The Pork:

  • Remove the pork from the brine. Pat it dry with paper towels.
  • Preheat oven to 320°F.
  • Place the pork in a roasting pan if it has a rack place it on the rack. 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. Add the sprigs of thyme, sage, and orange cups to the pan.
  • Pour the red wine and orange juice into the pan. Cover by putting the lid on if using a
  • roasting pan. Make sure it’s closed well on the sides. Bake for 2 1/2 hours. 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 roasting pan. Return to oven and roast for
  • 10 minutes. In a small bowl mix together Balsamic vinegar, molasses , and fresh orange
  • juice. Remove the pan from the oven. Drizzle ½ of the mixture all over the pork. Place the
  • pan back in the oven.

Roast for 6 minutes more. Remove the pan from the oven once more and drizzle the meat with the remaining ½ of the mixture. Roast for 6 minutes more then remove the pan from the oven. Rest the meat for 30 minutes. Cut thin slices of the pork plate serve with chosen sides enjoy!

Nutrition Estimate

  • Serves 7
  • Serving: 5oz.
  • Per Serving
  • Calories: 705kcal
  • Carbohydrates: 20g
  • Protein: 96g
  • Fat: 14g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 6g
  • Trans Fat: 0.1g
  • Cholesterol: 249mg
  • Sodium: 143mg
  • Potassium: 2177mg


  • Fiber: 3g
  • Sugar: 4g
  • Calcium: 70mg
  • Iron: 5mg