- 1 center-cut bone-in pork roast, about 5 pounds
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon whole peppercorns
- 1 bunch fresh thyme, divided
- Salt and freshly ground black pepper
- Olive oil
- 4 carrots, peeled
- 1 head garlic, split
- 1 onion, halved
2 shallots, halved
- 2 cups apple juice
- 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 into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat.
- Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400 degrees F.
Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher’s twine to help hold the shape.
- Coat a roasting pan with a little 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, this should take about 10 minutes.
- To flavor the pork drippings, scatter carrots, garlic, onion,
shallotsand more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
- Remove the pork to a cutting board and let it rest while preparing the pan sauce.
- Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper;
whisk in butter to smooth out. Cut the twine andcarve the roast. Drizzle sauce over meat before serving.