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1
Combine the water, brown sugar, sea salt, peppercorns, bay leaves, shallot, and half the thyme in a large pot or plastic bag.
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2
Give it a stir to dissolve the sugar and salt.
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3
Submerge the pork in the brine, close it up, and put it in the refrigerator for 6 hours to tenderize and sweeten the meat.
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4
Preheat the oven to 400F.
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5
Remove the pork from the brine and pat it dry with paper towels.
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6
Season the pork generously with salt and pepper.
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7
Set a large roasting pan over 2 burners and turn the heat to medium-high.
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8
Pour a 3-count of oil into the pan and get it nice and hot.
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9
Sear the pork on all sides, turning it so the roast browns evenly.
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10
Scatter the remaining thyme sprigs on and around the pork and transfer the roast to the oven.
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11
Roast for 50 minutes or until an instant-read thermometer reads 155F.
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12
when inserted into the thickest part of the meat.
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13
The center of the meat should be a rosy pink.
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14
While the meat roasts, you have got plenty of time to bang out the slaw.
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15
Fry the bacon in a skillet over low heat until crisp and then drain on paper towels.
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16
Combine the rest of the slaw ingredients in a large bowl.
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17
Fold the ingredients together until everything is coated and creamy; season with salt and pepper.
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18
Remove the pork from the oven and let it rest for 10 minutes before slicing it thin.
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19
Serve the pork with the apple slaw and crumble the bacon on top before serving.
