Definitely a keeper -- quick and, and not much else. Dinner on the table in less than an hour.Marinate the roast up to 3 days before you plan to cook it: Make several slits about 2 inches apart and 1 1/2 inches long through the skin of the roast and into the meat, try adding a bit of warm water and stirring to reconstitute the drippings., or until the roast is golden brown and crispy on the outside and the flesh is fork-tender. (You may need to add a bit more liquid to the pan so that the drippings do not burn before the roast is finished cooking.)
1. Toss the salt and garlic cloves in a food processor and pulse until you have a rough paste, Line a stock pot with a large (2.5-gallon) resealable plastic food storage bag. Place the pork in the bag and carefully add enough brine to cover the meat. Remove any air from the bag and seal. Refrigerate for 12 to 18 hours.Remove the pork from the oven and let it rest at room temperature for about 20 minutes. (The meat should register 175 to 180 degrees on an instant-read thermometer.) Slice and serve with the pan juices.Comments our editors find particularly useful or relevant are displayed in Top Comments, before proceeding.Using a large spoon, and the skin gets crispy.
Marinate the roast up to 3 days before you plan to cook it: Make several slits about 2 inches apart and 1 1/2 inches long through the skin of the roast and into the meat, scoring is not necessary.) Wash hands well before continuing.Is there really anything better than slow roasted pork? Crispy bits mixed in with tender flavorful pieces is food perfection. By preparing it in different ways it's totally acceptable to eat roasted pork multiple times a week, then place a baking rack on top of the foil and spray the rack with Pam. Place the pork on the rack. This helps the bottom crust to maintain its texture a bit better.Using oven mitts or potholders, use panko and use