This brine gives your roast a big flavor boost and gives the roast extra moisture while grilling.
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
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Serving Size: 1 Serving (926g) | ||
Recipe Makes: 6 | ||
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Calories: 695 | ||
Calories from Fat: 207 (30%) | ||
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Amt Per Serving | % DV | |
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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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