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1
Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
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2
Leave the fat cap on for added moisture and flavor.
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3
Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
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4
Pour water in and dissolve the salt and brown sugar.
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5
Add peppercorns and a few thyme sprigs.
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6
Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
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7
Refrigerate (I surround with ice) for 6 hours.
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8
Remove pork from the brine and dry thoroughly with paper towels.
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9
Preheat oven to 400u00b0F.
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10
Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
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11
Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
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12
Sear the pork, fat side down, until caramelized.
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13
Turn the roast to brown all sides, about 10 minutes.
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14
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.
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15
Roast until a meat thermometer, inserted in the thickest part of the roast registers 150u00b0F-- about 1 hour.
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16
Remove the pork to a cutting board to rest while preparing the pan sauce.
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17
Discard the aromatic vegetables and set the pan on 2 burners over high heat.
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18
Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
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19
Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
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20
Serve.
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21
Enjoy!
