In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature. Place pork roast in large (2-gallon) self-sealing plastic bag; pour cooled brine over; seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2-3 days. Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F. Remove from grill, let rest for 10 minutes before slicing to serve.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (926g)|
|Recipe Makes: 6|
|Calories from Fat: 207 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 181.4mg||56 %|
|Sodium 180.2mg||6 %|
|Potassium 1401.9mg||37 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 48.4g|
|Protein 67.8g||97 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 695
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