How to Brine Pork Roast

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Brining is a professional cooking method for making meat succulent and tender. The salt in the brine helps break down collagen in the meat fibers, which in turn creates a tender, juicy pork roast. The brining process can be easily replicated at home by even the novice cook. Plan to start the brine a full day before you intend to cook the roast.

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Pour 1 gallon of water and 1 cup of kosher salt into a large stockpot. Heat over medium heat until the salt is completely dissolved in the water. Allow the mixture to cool to room temperature or refrigerate for faster cooling.

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Trim any visible fat from the pork roast using a sharp knife.

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Pour the cooled brine into a large plastic tub or stoneware crock. Place the roast into the brine.

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Cover the tub with plastic wrap and place the tub in the refrigerator.

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Brine the roast overnight or for up to two days, depending on the cut. A tenderloin roast needs less time than a pork shoulder to absorb the brine for tenderness.