The results were unbelievable! The brining left the pork full of flavor and juice. Plus, it turns out that brining is a simple, simple process and it was just a mixture of water, salt, honey and brown sugar for some sweetness and a few bay leaves and peppercorns. That’s all it took. I chose to brine my roast for about 10 hours using a large food safe bucket that I will sometimes mix my bread dough in.
This juicy roast paired with the tangy chutney made from fresh pineapple was a hit with our entire family! This roast was incredibly easy to make, and needing the extra time for the brining step (which is completely worth it!), this recipe makes for a perfect Sunday supper and would even be fantastic for your Easter celebration. Your family will be thrilled with your efforts!