A Brined Pork Roast produces juicy meat well-infused with the brine seasonings. It is great for a main meal, but makes super cold-cuts.
Course: General
Cuisine: General
Keyword: Pork, Salt, Spices, Sugar
Author: John Thompson
Ingredients
1 4lbPork Roast
1Gallon4 liters water;
1cupKosher Salt;
1CupSugar;
2Tbsp.each PeppercornsFennel Seed and Coriander Seed;
1Tbsp.Black Mustard Seed;
2small pieces dried Root Ginger.
Instructions
Add everything except the Pork Roast to a pot and bring it to a boil over a moderate flame. When all the sugar and salt is dissolved, remove the pot from the heat and let cool completely.
Trim any excess fat from the pork roast and immerse it in the brine, ensuring it is well covered.
Refrigerate the brine and roast for 24 hours.
Remove the roast from the brine and rinse well. Pat dry, and, if desired, glaze with BBQ sauce, Mustard and Honey, or whatever you wish.
Bake in a 325-degree Fahrenheit oven for 1 hours and then turn up the heat to 425 degrees for a further 30 minutes or so to allow the roast to brown.
Allow to rest for at least 10 minutes before carving.