We get a half a pig from a local farm once of twice a year, so we’ve been learning a lot about how to cook pork (and how NOT to cook it!). A few weeks ago we discovered how amazingly tender and juicy brined pork-chops are. I’ve never been crazy about pork-chops because they get so dry and tough by the time they are cooked, but not when you brine them! So, we’ve got a big, beautiful pork shoulder roast in the freezer that we’re going to try brining, too! I’ll up-date this post after we’ve tried it.
(Update: I’m altering the recipe a little bit, but this was DELICIOUS!! I’m upping the garlic and lowering the salt…)
Pork Shoulder Roast
6 to 8 pound pork roast (shoulder or butt)
- ¾ cup sugar (or other sweetener, like honey, or rapadura)
- 1 cup pickling salt
- 2 quarts of water
Garlic Paste Rub (adapted from a Tyler Florence recipe):
- 10 cloves garlic, minced
- Several sprigs of fresh marjoram
- 6 to 8 teaspoons Celtic sea salt (one teaspoon per pound of meat)
- 1 tablespoon mixed pepper
- 4 tablespoons olive oil
- 2 ½ tablespoons white wine vinegar
- Dissolve the salt and sugar into the water and pour over the meat, making sure that the meat is covered. Let sit in the fridge at least 8 hours and up to 12.
- Rinse the meat, pat it dry and place it fat-side-up on a rack in a roasting pan. Use a sharp knife to score the top surface of the roast.
- Thoroughly mix the ingredients to make the rub and then apply it to the meat, making sure to get it into the slits.
- Let the meat sit at room temperature for half an hour.
- Preheat the oven to 350 degrees and cook for 3 hours (do not cover). Let it rest 10 minutes before slicing.