Bone-in Pork Roast

Recipe by Pianolady
READY IN: 8hrs




  • Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
  • Leave the fat cap on for added moisture and flavor.
  • Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
  • Pour water in and dissolve the salt and brown sugar.
  • Add peppercorns and a few thyme sprigs.
  • Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
  • Refrigerate (I surround with ice) for 6 hours.
  • Remove pork from the brine and dry thoroughly with paper towels.
  • Preheat oven to 400°F.
  • Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
  • Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
  • Sear the pork, fat side down, until caramelized.
  • Turn the roast to brown all sides, about 10 minutes.
  • To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
  • Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
  • Remove the pork to a cutting board to rest while preparing the pan sauce.
  • Discard the aromatic vegetables and set the pan on 2 burners over high heat.
  • Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
  • Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
  • Serve.
  • Enjoy!