Brined Pork Roast 1981

Directions

1. 1
   Place in a saucepot the water, salt, sugar and bring to a rolling boil.
2. 2
   Add in the cloves cinnamon stick, peppercorns and crushed garlic, and simmer for 20 minutes.
3. 3
   Remove from heat and cool completely.
4. 4
   Plunge in your roast of pork and marinate in fridge overnight.
5. 5
   Next day remove from the brine and dry completely.
6. 6
   Place in roasting pan and cover with the strips of bacon, salt and pepper.
7. 7
   DO NOT COVER and roast slowly at 250 to 275°F but no less than 250°F, to the internal temperature of 140°F.
8. 8
   Remove and allow to rest before serving.
9. 9
   Make a brown gravy with the drippings.