Ingredients

• 5 lbs center-cut bone-in pork roast
• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon whole black peppercorn
• 1 bunch fresh thyme, divided
• salt, to taste
• fresh ground black pepper, to taste
• olive oil
• 4 carrots
• 1 head garlic, split
• 1 medium onion, halved
• 2 shallots, halved
• 2 cups apple juice
• 1 tablespoon butter

Instructions

1. Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.

2. Leave the fat cap on for added moisture and flavor.

3. Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).

4. Pour water in and dissolve the salt and brown sugar.

5. Add peppercorns and a few thyme sprigs.

6. Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.

7. Refrigerate (I surround with ice) for 6 hours.

8. Remove pork from the brine and dry thoroughly with paper towels.

9. Preheat oven to 400°F.

10. Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.

11. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.

12. Sear the pork, fat side down, until caramelized.

13. Turn the roast to brown all sides, about 10 minutes.

14. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.

15. Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.

16. Remove the pork to a cutting board to rest while preparing the pan sauce.

17. Discard the aromatic vegetables and set the pan on 2 burners over high heat.

18. Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.

19. Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.

20. Serve.

21. Enjoy!