Ingredients and Weight:
- Pork shoulder: 4 pounds (approximately 2 kg)
- Rock salt: 1 cup
- Brown sugar: 1/2 cup
- Garlic cloves: 8-10
- Fresh bay leaves: 10-12
- Fresh rosemary: 1 small bunch
- Water: 4 cups
Preparation Time:
- Preparation: 30 minutes
- Brining: 3-4 hours or overnight
- Cooking: 2 hours at low heat
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot or brining container, combine rock salt, brown sugar, garlic cloves, bay leaves, and rosemary.
- Add water and mix well until all ingredients are dissolved.
- Place the pork shoulder in the brine and ensure it is fully submerged. Cover and refrigerate for 3-4 hours or overnight.
- Preheat the oven to low heat (approximately 250°F).
- Remove the pork from the brine and discard the brine.
- Place the pork in a roasting pan and cover with aluminum foil.
- Roast for about 2 hours or until the internal temperature reaches 160°F.
- Remove from oven and let rest for 15-20 minutes before carving.
Nutritional Information:
- Calories: Approximately 500-600 per serving (depending on the size of the pork shoulder)
- Fat: Moderate
- Carbohydrates: Low (due to brown sugar in the brine)
- Protein: High
Dish Characteristics:
- The dish is a traditional American-style pork brine, rich in flavor and deeply infused with garlic, bay leaves, and rosemary.
- The pork is tender and juicy with a slight saltiness from the brine.
- The dish is perfect for colder weather and can be served with a variety of side dishes.
User Comments:
- "The pork was so tender and juicy! The brine gave it an amazing flavor."
- "I love the combination of flavors in this dish. It's a great way to enjoy pork."
- "The dish was very flavorful and the preparation was quite simple."
Special Precautions and Tips:
- Ensure all ingredients are fresh and of good quality to achieve the best flavor.
- Brine the pork for at least 3-4 hours to ensure full flavor infusion. Overnight brining is even better.
- Adjust the seasoning of the brine according to personal preference.
- Roast the pork at low heat to ensure tender and juicy meat. Do not overcook or it will become dry.
