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Directions:
In large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature.
Place pork roast in large (2-gallon) self-sealing plastic bag; pour cooled brine over; seal bag and place in large bowl or on a rimmed cookie sheet and place in refrigerator for 2 to 3 days.
Remove pork from brine (discard brine) and place on medium-hot grill over INDIRECT heat for 1 to 1 1/4 hours, until internal temperature (measured by a meat thermometer) reads 155 degrees F.
Remove from grill, let rest for 10 minutes before slicing to serve.
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