Brined Pork Roast – Sybaritica

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.

• 1 4 lb Pork Roast
• 1 Gallon 4 liters water;
• 1 cup Kosher Salt;
• 1 Cup Sugar;
• 2 Tbsp. each Peppercorns Fennel Seed and Coriander Seed;
• 1 Tbsp. Black Mustard Seed;
• 2 small pieces dried Root Ginger.

• 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.