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.
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.
Trim any visible fat from the pork roast using a sharp knife.
Pour the cooled brine into a large plastic tub or stoneware crock. Place the roast into the brine.
Cover the tub with plastic wrap and place the tub in the refrigerator.
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.