Brine Pork Roast
Look at the beautiful pink color
6 Quarts cold water, divided
1.5 cups of sugar
3/4 cup of fine sea salt
8 large fresh thyme sprigs
8 fresh rosemary steams
6 bay leaves, crumbled
2 teaspoons of whole black peppercorn
1- (6 to 6.5 lbs center-cut pork rib roast) 8- bone
2 tbs. of chopped fresh thyme
2 tbs. of fresh rosemary
2 tsp. of whole black peppercorn, crushed in mortar.
Preparation: For the Brine
Combine 1 quart of water and all remaining ingredients in a medium saucepan. Bring to a boil, stirring until sugar and salt dissolves. Pour brine into a wide pot or container large enough to hold pork (3 to 4 gallon capacity). Add remaining 5 quarts of cold water, stir to blend. Let stand until brine is cool to touch, about 1 hour.
Place the pork on a work surface. Trim off some of the fat from the roast. Place the roast in the brime, submerging the roast completely and weighing down with a heavy pot if necessary. Cover and refrigerate for up to 24 hours. Remove the pork from the brine, discard the brine. Rinse pork under cold running water for 5 minutes to reduce saltiness. Pat dry with paper towels. Cover and let stand at room temperature 2 hours. Position rack in the center of the oven and preheat to 400F. Place the pork on a rack in a large roasting pan. Mix thyme, rosemary and crushed peppercorn in a small bowl, sprinkle mixture over pork. Roast until instant read thermometer inserted into center of pork registers 140F, about 1 hour. Remove from oven. Let roast rest for 30 minutes (internal temperature of the roast will increase from 5 to 10 degrees) Cut meat into slices and serve.
Baby!!! Now this is what I am talking about.