Brined Bone-in Pork Roast
2 gallons of spring water
2 cups kosher salt
2 cups cider vinegar
2 fresh bay leaves
2 fresh thyme branches
2 fresh oregano branches
2 fresh sage branch
5 dried juniper berries
1 entire head of Elephant garlic, peel removed and green sprout inside clove removed, cloves split
1 onion, quartered
4 black peppercorns
2 granny smith apples, cut in half
One (7lb.) bone in rack of pork
Kosher salt & freshly ground pepper to taste
1 carrot, peeled and split lengthwise
2 branches celery, peeled and split lengthwise
1 red onion, quartered
2 packages black Garlic
1 teaspoon fresh oregano leaves
1 teaspoon fresh sage leaves
1/3 Extra Virgin Olive Oil
Brine: Place all of the brine ingredients in a large stock pot. Bring mixture to a low simmer and simmer for 5 minutes. Remove from heat and allow to cool. Leave brine in pot or transfer to a 5 gallon Ziploc bag. Add pork rack and immerse in brine. Cover and place in refrigerator for 24 hours. Remove from brine and discard brine. Pat pork dry with a paper towel.
Roast: Preheat oven to 475 degrees. Oil roasting pan rack with a bit of grapeseed oil. Place carrot, celery and red onion on the roasting pan rack. Rub pork roast lightly with Grapeseed oil. Season pork with kosher salt & freshly ground pepper. Place pork in a roasting pan on top of the vegetable lined rack. Place pan in the center of the preheated oven and roast for 20 minutes. Meanwhile, remove black garlic segments from the skin and place in the blender. Add olive oil and fresh herbs and puree until smooth.
Remove roast from oven, reduce oven temperature to 275 degrees and rub the entire surface of the roast with the black garlic purée. Add ½ inch of water or chicken stock to the bottom of the pan. Return pan to oven and roast until it reaches an internal temperature of 155 degrees, about 2 ½ hours.
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