This boneless pork roast was the most succulent and flavorsome pork roasts I think we have ever made. Not only does roasting it in a rotisserie oven (where the meat keeps turning) help to keep it juicy, the brining solution brings out a flavor profile in the pork the likes of which I have never tasted before. In other words, I never knew pork could taste this good.
You could also do this with a pork loin roast that has a back bone on it.
- 2 1/2 lb. boneless pork roast
- 8 cups cold water (or enough to cover the roast)
- 3 tbsp. kosher salt
- 1 tbsp. whole black peppercorns
- 1-2 bay leaves
- yellow mustard
- salt to taste
- black pepper to taste
- Using a large kitchen fork, plunge some holes all over the roast.
- Then in a large enough pot to fit the roast and water, add in 8 cups of water, or more water if necessary to cover it.
- Add in the kosher salt, peppercorns and bay leaves. Mix.
- Submerge the roast and store refrigerated for about 2 hours, or up to 8 hours.
- Remove the roast from the brine and rinse under cold water.
- Rub the roast all over with some yellow mustard and season the outside of the roast very simply with salt and pepper to taste.
- Roast in the oven at 325° until the internal temperature reaches 140°. Remove from the oven, cover with foil and let it rest before slicing. Or, as we did use a rotisserie oven or your outdoor rotisserie on your grill.
- We roasted the pork in the rotisserie oven for an hour, checked the temperature and it was at 140°. Make whatever adjustments to time that you need based on the size of the roast. It is recommended that you roast for approximately 20 minutes per pound.