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Well, the pork was such a success that there were no leftovers.  We finished the roast mid-way through the party and found ourselves wanting more!

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1 5-6 lb cut of pork shoulder picnic

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Brine>>

2/3 cup coarse sea salt

1/3 cup whole pepper corns

2 bay leaves

3 tablespoons olive oil

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1) Place the pork in a large Ziploc bag with the brine ingredients and fill with water ½-way up the sides of the meat. 

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2) Place bag in glass bowl. Let soak overnight in fridge.  Turn occasionally for even brining.

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Rub>>

1 tablespoon paprika

6 garlic cloves

3 tablespoons chopped fresh rosemary

½ teaspoon ground coriander

½ cup fennel seeds, ground in a spice grinder

1 teaspoon black pepper

3-4 tablespoons olive oil

1/3 cup freshly squeezed lemon juice

¼ cup crushed juniper berries

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Combine all ingredients in food processor to make a paste.

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Roast>>

1)      Preheat oven to 450 degrees

2)      Take the roast out of the bag and rinse thoroughly.  Pat dry with paper towels

3)      Score the outside of the roast in crisscross pattern – about ½ inch wide

4)      Place the meat on a flat rack in a heavy bottomed roasting pan

5)      Make sure the meat is dry first – massage all surfaces of the meat with the rub paste (above)

6)      Place about 1 ½ cups water in the bottom of the pan and put in oven

7)      After 30 minutes, reduce heat to 250 degrees, roast until meat is very tender – at least 6 hours and up to 16 hours – depending upon the size of the meat.

8)      Half way through the process, turn meat upside down to brown evenly on both sides

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Gravy>>

1 cup Apple Cider

3 sprigs fresh rosemary

2 sprigs fresh thyme

1 yellow onion, finely chopped

1/3 cup brandy

3 cups chicken or pork stock

¼ cup cornstarch

salt and pepper to taste

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1)      After the roast is finished, remove from pan and place on a platter to rest. 

2)      Remove the rack from the roasting pan and place roasting pan on the stove top

3)      Heat the pan drippings

4)      If needed, add olive oil to equal 2 tablespoons of fat in the bottom of the pan

5)      Scrape the bottom of the pan with a wooden spoon to lift the pan drippings and infuse their flavor into the gravy.

6)      Sautee the onion in the pan drippings

7)      Let onion become clear – not brown

8)      Once the onions have turned clear, add the brandy, let reduce by 1/3.

9)      Add apple cider, rosemary thyme and reduce by 1/2

10)  In a separate bowl, take the cornstarch and mix with the chicken stock

11)  Take the chicken stock/ corn starch mixture and add to the pan

12)  Add salt and pepper to taste

13)  Cook until gravy thickens – stir constantly with a whisk or wooden spoon.

14)  Strain gravy into a saucer or gravy boat; remove large herb and onion pieces.