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Brine Cured Pork
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| 4 lb | boneless pork shoulder |
| 16 cups | water |
| 1/2 cup | sugar |
| 1/2 cup | Morton's fine sea salt |
| Bay leaf | |
| peppercorns | |
| clove | |
| allspice | |
| chiles | |
| garlic | |
| thyme | |
| Marinate up to five days. Remove from brine. Pat dry. Season liberally with black pepper, thyme, ground bay leaf, clove, and allspice. Truss with string or wrap in foil. Bake at 250 F in a roasting pan with a little bit of water to keep from smoking for 2 hours. Remove foil and increase heat to 325 F for an additional 1 hour until meat temperature reaches 170F. Let pork roast 20 minutes before slicing or shredding. Pork Wine Gravy Pour reserved pork drippings into 1 1/2 qt saucepan. Stir in 1/4 cup flour and 1/2 teaspoon salt. Cook over low heat stirring constantly until smooth and bubbly. Remove from heat. Stir in 1 3/4 cup water and 1/4 cup dry red wine. Heat to boiling, stirring constantly. Boil and stir one minute. Other dry herb rubs for pork: I. 2 tablespoons caraway seeds, crushed | |
| 1 teaspoon | salt |
| 1/2 teaspoon | garlic powder |
| 1/4 teaspoon | pepper |
II. Rub pork with 1 clove garlic, cut in half. Mix 1 teaspoon sage,1 teaspoon marjoram, and 1 teaspoon salt.
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