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

Ingredients
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.

Instructions
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.