Makes 6 servings
- 5 lbs center-cut bone-in pork roast
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tbsp whole black peppercorn
- 1 bunch fresh thyme, divided
- salt, to taste
- fresh ground black pepper, to taste
- olive oil
- 4 carrots
- 1 head garlic, split
- 1 medium onion, halved
- 2 shallots, halved
- 2 cups apple juice
- 1 tbspp butter
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor.
- Line a large stockpot or bucket with a plastic bag . Pour water in and dissolve the salt and brown sugar. Add peppercorns and a few thyme sprigs.
- Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
- Refrigerate or surround with ice for 6 hours. Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400°F. Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
- Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, about 10 minutes.
- To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven. Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
- Remove the pork to a cutting board to rest while preparing the pan sauce. Discard the aromatic vegetables and set the pan on 2 burners over high heat. Deglaze the pan with apple juice, scraping up the yummy bits off the bottom. Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
Gooseberries Fresh Food Market