Pork – Roast Brine and Soak


This is a takeoff from Alton Brown’s (Food Network) Pork Soak. I’ve used it on pork roasts (bone-in) and it really does keep the moisture in the pork.




1 Cooler big enough to both hold your roast and still able to fit in a refrigerator (or similar vessel).


1 Cup Kosher Salt

1 Cup Brown Sugar

3 Tsp. Black Peppercorns

2 Cups+ Apple Cider Vinegar

½ Gallon – Apple Juice


1 5# Roast (Bone-In)

4 Tbs. Olive Oil

1 Apple – diced




Pour the salt, sugar and peppercorns into the cooler.

Heat the Apple Cider Vinegar in the microwave until hot (mine takes 1 min. 45 secs.)

Dump heated liquid onto the ingredients in the cooler and blend.

Let stand for 10 minutes

Add Apple Juice – test to be sure that it is cool liquid

Add your roast and submerge in the brine

Place in fridge for at least 4 hours


Remove from fridge and let it drain on a roasting pan with a rack

Discard marinade.

Sprinkle outside with salt and pepper

Apply olive oil to the roast and completely cover all surfaces with it (don’t worry if you rub off some of the salt and pepper)


Pre-Heat oven to 450 degrees.


Heat your outside grill to the maximum allowed by law.

Bring your roast out to the grill and sear it (2 minutes per side) including each end to seal it up. Be careful for olive oil flare-ups. I bring a spray bottle of water to be safe.


Bring it back into the inside oven (turn off the grill, you’re all done out there).

Place it on the roasting pan with at least 1 inch of water in the bottom of the pan. Add

the apple to the water below (you can also add 2-3 cloves of garlic but I don’t).


Cook it for 30 minutes at 450 degrees, then lower the temperature to 350 degrees and cook until internal temperature reaches 152-160 degrees.