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Topic: Beer Brined Pork Roast  (Read 1837 times)
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« on: October 21, 2013 12:22:46 PM »

Made a Beer Brined Pork Roast that turned out nice and juicy! The secret for juicy pork and chicken is brining.

Brining is a solution of salt and sugar in a liquid (in this case beer) that you soak your pork (or poultry) in for a minimum of 1 hour per pound. I normally brine pork chops or a broken down chicken for about three hours, pork roast or whole chicken overnight and a turkey for 24 hours. The brine will be partly absorbed (the meat actually gains weight), adding seasonings and moisture to the meat, even after cooking.

Using beer in the brine will add a nice flavor to the pork roast.
To beer brine a 3-pound pork roast you will need:

2 12-ounce bottles of beer (I like using a bock or ale)
cup kosher salt (or a 2 tablespoons of table or canning salt)
cup sugar
Resealable plastic bag large enough for pork roast

I also add these optional spices to the brine:

1 sprig fresh Rosemary
1 sprig fresh sage
2 cloves garlic, crushed
1 tablespoon onion powder
1 tablespoon black peppercorns
1 tablespoon whole coriander
1 tablespoon whole mustard seed

To brine, place pork roast into resealable plastic bag; add sprigs of Rosemary and sage.

Mix all the remaining brining ingredients in a large bowl and stir with a whisk till the salt and sugar are dissolved.

Pour brine into plastic bag letting it cover the pork roast, then seal bag making sure to remove as much air from the bag before sealing.

Place bag in a bowl or pan to catch any liquid (if the bag springs a leak), then place into the refrigerator for 8 hours or overnight.

Remove pork roast from brine and rinse off with cold water. Pat dry with paper towel, and put back into refrigerator on a pan or plate for 2 hours to air-dry.

Season and roast pork at 400F for 1 hour, then lower heat too 325F and continue roasting until the internal temperature reads 150F on a instant read (or meat) thermometer (about 30 minutes).

Here are some more pics.

More step-by-step pictures here.

Steve from Cowtown (Fort Worth)
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« Reply #1 on: October 21, 2013 12:24:25 PM »

That looks heavenly, thanks for sharing your recipe!

« Reply #2 on: October 21, 2013 03:07:40 PM »

YUM!  You always cook the most delicious looking meat!

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« Reply #3 on: August 19, 2014 07:18:06 AM »

OK, now you're making me hungry! That roast is gorgeous, and I know it was delicious.

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« Reply #4 on: August 28, 2014 08:34:29 AM »

I will be making this. YUM!

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