How to roast a pickled pork recipe

pork shoulder

🥗Healthier: pork loin

💰Cheaper: pork butt

Pork loin has less fat, while pork butt is often less expensive.

pickling spice

🥗Healthier: homemade spice mix

💰Cheaper: generic spice blend

Homemade mixes can reduce preservatives and costs.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor while being versatile.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with additional flavor.

Combine water, sugar, salt, and pickling spice in a pot over medium heat until dissolved.

Add garlic, onion, bay leaves, carrots, celery, thyme, mustard seeds, and red pepper flakes to the pot.

Simmer the mixture for 10 minutes to infuse flavors, then remove from heat and let cool.

Submerge the pork shoulder in the cooled brine, ensuring it's fully covered.

Refrigerate the pork in the brine for 3-5 days, turning occasionally.

Preheat the oven to 325°F (163°C).

Remove the pork from the brine and pat dry with paper towels.

Season the pork with black pepper and any additional spices as desired.

Place the pork in a roasting pan and cover with foil.

Roast in the preheated oven for 2-3 hours, or until the internal temperature reaches 190°F (88°C).

Remove the foil for the last 30 minutes to allow the exterior to brown.

Let the pork rest for 15 minutes before slicing.

Cooking Techniques

Spice Level: