-
1
Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
-
2
Untie the pork if rolled.
-
3
In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water.
-
4
Add bay leaves and 2 tablespoons of herb mixture.
-
5
Place pork in a container or strong sealable bag and add this brine to completely cover.
-
6
Cover or seal well and chill for from 8 hours to overnight.
-
7
Remove the pork from the brine (discard the brine) and dry thoroughly.
-
8
Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
-
9
Heat the oven to 225 degrees.
-
10
Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork.
-
11
Put the rolled pork on the foil, skin/fatty side up.
-
12
Gather the foil, scrunching it over to form a loose but well-sealed parcel.
-
13
Place in a roasting pan in the oven.
-
14
Take the first check for the internal temperature after 8 hours.
-
15
For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours.
-
16
Check more often if needed.
-
17
For a pulled pork consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
-
18
Rest the meat 20 minutes before unwrapping completely.
-
19
Warm the applesauce and the rolls.
-
20
Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.
