Brined Pork Roast 1981 Recipe

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Ingredients:

Serving

8 cups cold water
1/4 cup coarse salt
3 tbsp granulated sugar
3 whole cloves
1 cinnamon stick
2 tbsp white peppercorns
2 smashed garlic cloves
3 slices bacon
1 pork roast

Directions:

Place in a saucepot the water, salt, sugar and bring to a rolling boil.
Add in the cloves cinnamon stick, peppercorns and crushed garlic, and simmer for 20 minutes.
Remove from heat and cool completely.
Plunge in your roast of pork and marinate in fridge overnight.
Next day remove from the brine and dry completely.
Place in roasting pan and cover with the strips of bacon, salt and pepper.
DO NOT COVER and roast slowly at 250 to 275°F but no less than 250°F, to the internal temperature of 140°F.
Remove and allow to rest before serving.
Make a brown gravy with the drippings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	252.04 Kcal (1055 kJ)
Calories from fat	97.87 Kcal
		% Daily Value*
Total Fat	10.87g	17%
Cholesterol	90.48mg	30%
Sodium	4927.64mg	205%
Potassium	545.41mg	12%
Total Carbs	6.62g	2%
Sugars	6.39g	26%
Protein	31.19g	62%
Iron	1.3mg	7%
Calcium	42.6mg	4%

Amount Per 100 g
Calories	52.46 Kcal (220 kJ)
Calories from fat	20.37 Kcal
		% Daily Value*
Total Fat	2.26g	17%
Cholesterol	18.83mg	30%
Sodium	1025.66mg	205%
Potassium	113.52mg	12%
Total Carbs	1.38g	2%
Sugars	1.33g	26%
Protein	6.49g	62%
Iron	0.3mg	7%
Calcium	8.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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