Sounds good! I use a recipe I got from the Cook's Illustrated show that uses a rub instead of a brine; we made this for Easter dinner and it was amazing. (These are the notes I took while watching the show; please excuse the odd formatting.)
6-8 lbs bone-in pork shoulder Don't trim fat off, crosshatch it to but not through the meat Kosher salt 1/3 cup, brown sugar 1/3 cup, combine and rub in all over roast and into cuts Wrap in plastic wrap and let sit in fridge 12-24 hrs Brush off excess salt, add black pepper Large roasting pan and rack sprayed with oil, add 1 qt of water to bottom of pan 325 degree oven for 5-6 hrs; baste with juices at 1.5 & 3 hrs. 190 internal temp = done Remove from pan, rest for 1 hour covered Pour pan drippings into fat separator
10 oz frozen peaches (thawed) cut into chunks Add 2 cups white wine, 1/2 cup white sugar, 1/4 cup rice wine vinegar, thyme sprigs, 1/4 cup drippings Simmer sauce for about 30 min, pull out thyme, add 1 T whole grain mustard, 1 T rice wine vinegar Remove bone from roast with paring knife and slice, serve with sauce
This was so easy to do. We roasted carrots and broccoli for sides while the roast rested, as they did in the show, along with some potatoes, and those were also delish and super easy.
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6-8 lbs bone-in pork shoulder
Don't trim fat off, crosshatch it to but not through the meat
Kosher salt 1/3 cup, brown sugar 1/3 cup, combine and rub in all over roast and into cuts
Wrap in plastic wrap and let sit in fridge 12-24 hrs
Brush off excess salt, add black pepper
Large roasting pan and rack sprayed with oil, add 1 qt of water to bottom of pan
325 degree oven for 5-6 hrs; baste with juices at 1.5 & 3 hrs. 190 internal temp = done
Remove from pan, rest for 1 hour covered
Pour pan drippings into fat separator
10 oz frozen peaches (thawed) cut into chunks
Add 2 cups white wine, 1/2 cup white sugar, 1/4 cup rice wine vinegar, thyme sprigs, 1/4 cup drippings
Simmer sauce for about 30 min, pull out thyme, add 1 T whole grain mustard, 1 T rice wine vinegar
Remove bone from roast with paring knife and slice, serve with sauce
This was so easy to do. We roasted carrots and broccoli for sides while the roast rested, as they did in the show, along with some potatoes, and those were also delish and super easy.