In a large pot place; 1 qt water, cup maple syrup at least grade B, 2 cups soy sauce,
? cup kosher salt. Mix well and put in roast. Refrigerate for 2 hours.
BRINE THE ROAST FOR 2 HOURS (USE BRINE RECIPE)
Set out of brine and let warm for at least 30 minutes at room temp
OVEN OR GRILL
COOK AT 350 APPROX 1 1/2 TO 2 HR OR MEAT THERMOTER READS 150.
PUT ON CUTTING BLOCK AND LET IT REST FOR 10 MINUTES
I prefer to use the rotesserie on the grill
I pat the roast dry after it comes out of the brine and put a light layer of freshly ground pepper all over the roast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1301g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 386 (33%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 158.2mg||49 %|
|Sodium 58175.3mg||2006 %|
|Potassium 2693mg||71 %|
|Total Carbohydrate 56.1g||17 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 48.1g|
|Protein 146.3g||209 %|
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Calories per serving: 1154
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