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Brine Pork Roast


  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.

Preparation: Pork

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.

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