Brined Pork Roast 1981 - cooking recipe

Ingredients

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

Preparation

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\u00b0F but no less than 250\u00b0F, to the internal temperature of 140\u00b0F.
Remove and allow to rest before serving.
Make a brown gravy with the drippings.