Recipe: Cuban Style Brined Pork Roast

CUBAN STYLE BRINED PORK ROAST

"Use any liquid or spices you wish to vary the flavor as long as you begin with the basic brining solution of 5 cups water to 1/2 cup KOSHER salt."

5 cups cold water
1/2 cup kosher salt
1/2 cup brown sugar, packed
1 (12 oz.) can orange juice concentrate, undiluted
1 tablespoon ground cumin
1 tablespoon dried oregano
4 to 5 ice cubes
1 (4 to 5 lb,) pork loin roast
2 teaspoons olive oil
1/2 teaspoon ground black pepper

In blender, combine water, salt, brown sugar, orange juice, cumin, and oregano. Blend until smooth, about 30 seconds. Transfer to a container that is large enough to hold the roast, and deep enough to hold the marinade. Add ice cubes and stir until the water temperature reads below 45 degrees F. Add the pork roast. Cover, and refrigerate for 12-24 hours.

WHEN READY TO COOK:
Preheat oven to 375 degrees F.

Remove pork from brine, and pat dry with paper towels. Discard brine. Rub roast with the olive oil and season with black pepper. Place on a rack in a roasting pan.

Bake until meat thermometer reads 150 degrees F in thickest part, about 1 1/2 hours. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing.

Source: The Winchester Star, July 23, 2008