Some say the secret to a succulent pork roast lies in the brine, and we’re here to spill the beans—or should we say, the brine? This recipe transforms your average pork roast into a mouthwatering masterpiece with minimal effort.
Why This Recipe Works
- The brine locks in moisture, ensuring every bite is juicy.
- A perfect balance of salt, sugar, and spices infuses the meat with flavor from the inside out.
- Slow roasting at a low temperature guarantees tender, fall-apart meat.
Ingredients
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- 4 cloves garlic, smashed
- 4 cups water
- 4 cups ice
- 1 (5-pound) pork shoulder roast
Equipment Needed
- Large pot
- Measuring cups and spoons
- Roasting pan
- Meat thermometer
Instructions
Step 1: Prepare the Brine
In a large pot, combine the kosher salt, brown sugar, black peppercorns, garlic, and water. Bring to a boil over high heat, stirring until the salt and sugar dissolve. Remove from heat and add the ice to cool the brine quickly. Tip: Ensure the brine is completely cool before adding the pork to prevent cooking the meat prematurely.
Step 2: Brine the Pork
Place the pork shoulder in a large container or resealable bag. Pour the cooled brine over the pork, ensuring it’s fully submerged. Refrigerate for at least 12 hours, or up to 24 hours for maximum flavor. Tip: Turning the pork halfway through brining ensures even seasoning.
Step 3: Preheat and Prepare
Preheat your oven to 325°F. Remove the pork from the brine, rinse under cold water, and pat dry with paper towels. Discard the brine. Place the pork in a roasting pan, fat side up. Tip: Letting the pork sit at room temperature for 30 minutes before roasting promotes even cooking.
Step 4: Roast to Perfection
Roast the pork in the preheated oven for about 4 hours, or until the internal temperature reaches 195°F. The meat should be tender enough to pull apart with a fork. For a crispy exterior, broil for the last 5 minutes.
Step 5: Rest and Serve
Transfer the pork to a cutting board and let it rest for 20 minutes before slicing or shredding. This allows the juices to redistribute, ensuring a moist and flavorful roast.
Tips and Tricks
Brining is a game-changer for pork, but here are a few extra tips to elevate your roast. First, consider adding herbs like rosemary or thyme to the brine for an aromatic twist. Second, if you’re short on time, a 6-hour brine can still impart significant flavor. Lastly, for an extra layer of flavor, rub the pork with your favorite spices after brining and before roasting.
Recipe Variations
- Asian-Inspired: Add star anise, cinnamon, and soy sauce to the brine for a sweet and savory twist.
- Spicy Kick: Incorporate crushed red pepper flakes and cayenne into the brine for a fiery flavor.
- Herbaceous: Mix in fresh herbs like sage, thyme, and parsley for a garden-fresh taste.
Frequently Asked Questions
Can I brine the pork for longer than 24 hours? While brining for up to 24 hours is ideal for flavor and moisture, exceeding this can make the meat too salty and alter its texture.
What if I don’t have kosher salt? You can use sea salt, but adjust the quantity since kosher salt is less dense. Start with 3/4 cup and adjust to taste.
Can I use this brine for other meats? Absolutely! This brine works wonders for chicken, turkey, and even beef, though adjust brining times based on the meat’s size and density.
Summary
This brine pork roast recipe is your ticket to a flavorful, juicy, and tender meal that’s sure to impress. With simple ingredients and easy steps, it’s a foolproof way to elevate your pork roast game.