1737

pork roast is in the brine I prepared last night – 1 cup salt, 2 gallons water, some ground cloves, some ground allspice, and a few grinds of fresh pepper.

Working on the side dishes, and the seasonings for inside the salt crust. I wonder how long I need to roast 7 lbs of pork…..

About Kevin Sonney

Kevin Sonney - who, contrary to popular opinion was NOT raised by wolves - grew up in central North Carolina. He fell into the technology field by accident in 1991, when he gave up the wild and crazy lifestyle of an on-air AM radio DJ to become a mundane technical support monkey. The technology industry has never really recovered from this. Kevin has worked for such names as IBM, Red Hat, webslingerZ, and Lulu Technologies (we won't mention the ones that didn't survive the experience). He currently works as a Linux Administrator for Apptio. In his spare time he rescues stray animals and plays video games with his two sons. His wife, we're sad to say, helps him get past the really hard bits. Kevin is still not very mundane, he just got better at hiding it.
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4 Responses to 1737

  1. ryeth says:

    Mmm… that sounds yummy

  2. beccaj says:

    Until it’s 170F when you stick a meat thermometer in it.

  3. bpitzer says:

    At least 4-6 hours, depending on how high your heat is. Keep the heat low, though, and slow roast it. That way you don’t overcook the outside of the meat and undercook the center, and the meat stays more tender through the cooking process. Also make sure that you keep the meat turning, or well basted (or both is best). Sounds like it ought to be right tasty, though.

  4. murriel says:

    Sounds very yummy!!!!

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