Total Time
12hrs 5mins
Prep 12 hrs
Cook 5 mins

Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!

Ingredients Nutrition


  1. Combine all ingredients in a saucepan.
  2. Bring to a boil, reduce heat, and simmer gently for 15 minutes.
  3. Cool to room temperature.
  4. Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
  5. Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
  6. Allow the roast to rest for 20 minutes before carving.
  7. (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
Most Helpful

I have made this recipe several times. My family does not like pork (so they say) but when I make this they eat it! Make sure you brine at least 12 hours for a food soaking.
You do not need to put anything on the roast before cooking just drain put in a pan and cook!

silval December 13, 2010

I doubled the recipe...I used it for a six pound picnic...didn't have anise seeds, bay leaves or the whole cloves... soooo I used a teaspoon of pickling spice I had on hand which has the bay leaves and whole cloves in it...came out GREAT!!! thanx Tish for a great recipe!

em... January 13, 2008