Pork roasts are perfect for picnics. One dish and you’re set—all you need to do is slice it and serve it (with a dollop of slaw on the side, of course). Leftovers, if there are any, make a dynamite wrap the next day. Brine the pork roast the morning you plan to serve it for dinner. The meat needs a good 6 hours to break down. Do not let it soak overnight or the pork gets too mushy. The result is the most tender pork on the planet. Serve with Corn Roasted in Its Own Jacket (page 265) if you wish.
Recipe information
Yield
serves 8 to 12, makes 6 cups slaw
Ingredients
Pork Roast
Slaw
Preparation
Step 1
Combine the water, brown sugar, sea salt, peppercorns, bay leaves, shallot, and half the thyme in a large pot or plastic bag. Give it a stir to dissolve the sugar and salt. Submerge the pork in the brine, close it up, and put it in the refrigerator for 6 hours to tenderize and sweeten the meat.
Step 2
Preheat the oven to 400°F. Remove the pork from the brine and pat it dry with paper towels. Season the pork generously with salt and pepper. Set a large roasting pan over 2 burners and turn the heat to medium-high. Pour a 3-count of oil into the pan and get it nice and hot. Sear the pork on all sides, turning it so the roast browns evenly. Scatter the remaining thyme sprigs on and around the pork and transfer the roast to the oven. Roast for 50 minutes or until an instant-read thermometer reads 155°F. when inserted into the thickest part of the meat. The center of the meat should be a rosy pink. While the meat roasts, you have got plenty of time to bang out the slaw.
Step 3
Fry the bacon in a skillet over low heat until crisp and then drain on paper towels. Combine the rest of the slaw ingredients in a large bowl. Fold the ingredients together until everything is coated and creamy; season with salt and pepper. Remove the pork from the oven and let it rest for 10 minutes before slicing it thin. Serve the pork with the apple slaw and crumble the bacon on top before serving.
