8 cups water (approximately)
1/2 cup coarse salt
1/2 cup honey
2 large cloves of garlic
Zest of 1-2 oranges
1 tablespoon freshly ground black pepper
3 slices of fresh ginger, each about the size of a quarter
1 tablespoon mustard seed
1 bay leaf
1 pork roast (4-6 pounds, may be frozen, thawed, or fresh)
1. In a covered pot large enough to submerge the roast later, bring water to boil.
2. Remove from heat, and stir in the salt and honey until both are dissolved. Add the garlic, orange zest, pepper, ginger, mustard seed and bay leaf. Cool the mixture to room temperature and add the roast and weigh it down so that it is totally submerged in the brine.
3. Refrigerate. Leave the roast to brine at least 24 hours and up to 7 days, turning several times. If the roast was frozen when you put it in the brine, give it at least 2 days.
4. Preheat oven to 400°F.
5. Remove the meat from the brine and wipe it dry. Roast for 15 minutes, then lower the temperature to 300°F. Roast until the internal temperature of the meat is 145–155°F. Remove the roast from the oven, and tent it loosely with foil. Allow the meat to rest for 10 minutes before serving.