Brined Pork Roast
Ready In: 12 hrs 5 mins
Yields: 1 brine solution for roast
Ingredients
- 2 quarts water or 2 quarts apple juice
- 1⁄3 cup kosher salt (coarse grain)
- 1⁄4 cup granulated sugar or 1⁄4 cup brown sugar
- 1 teaspoon thyme
- 3 bay leaves
- 5 whole cloves
- 10 juniper berries, crushed (optional)
- 1 teaspoon anise seed
- 1 teaspoon black peppercorns, crushed
- 1 pork roast, any size
Directions
- Combine all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer gently for 15 minutes.
- Cool to room temperature.
- 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.
- 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.
- Allow the roast to rest for 20 minutes before carving.
- (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.
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