Ingredients
- 3 lbs pork roast
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 cups water
- 1 cup apple cider
- 1 tbsp black peppercorns
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
Instructions
Method: Indirect roasting
- In a saucepan, combine water, salt, brown sugar, apple cider, peppercorns, garlic, and rosemary.
- Heat until salt dissolves, then cool completely.
- Submerge pork in brine and refrigerate for 6 hours.
- Set the EGG for indirect cooking at 350°F/177°C.
- Roast pork for 90 minutes or until internal temp reaches 145°F.
