piece of pork in black cooking pot beside white plate of apples

Pork Brined in Rum and Cider with Apples

Roasted Pork Shoulder Brined in Rum and Cider with Apples

Ingredients

  • 2 cups dark rum
  • 2 cups apples cider
  • 1/3 cup Kosher salt
  • 15 juniper berries - crushed
  • 15 peppercorns - crushed
  • 3 garlic cloves - smashed
  • 2 sprigs fresh rosemary
  • 2 1/2 pounds boneless pork shoulder
  • 2 tablespoons vegetable oil

Method

  1. Combine all ingredients except pork and oil in a medium sauce pan. Place over medium-high heat, bring to a simmer, and cook until salt is dissolved. Cool to room temperature.
  2. Put the roast in a gallon zippered plastic bag, add brine, evacuate most of the air, and refrigerate for 18 - 24 hours — turning three or four times while brining to distribute the brine.
  3. Allow roast to warm on the counter for 2 to 3 hours before cooking.
  4. Heat oven to 250F. Rinse roast and pat dry with a lint-free kitchen towel. Discard brine.
  5. Heat oil in a heavy, oven-proof skillet over medium-high heat. Add roast and brown well on 3 sides — about 3 minutes per side. When you flip the fourth side down, place the skillet in the center of the oven. If the roast has a fatty side brown it first and end with it on top.
  6. For tender, medium-rare meat, cook roast to 145-150 degrees at its center according to an instant-read thermometer, 1 to 1 1/2 hours. Alternatively, for cooked through, succulent meat, cook to 165-170 degrees (we don't advise going for something in between). Remove from oven, place on a cutting board, and tent with foil.

Related Products