We are so very blessed to have fresh, nitrate-, salt- and preservative-free pork any time we want it; however, the first time my husband put a big beautiful fresh ham roast in front of me I had no idea how to cook it! I’ve spent the last four years experimenting and brining the pork and slow cooking it produces amazing results that will change the way you feel about spiral-cut honey baked grocery store hams.
Fresh Pork Roast
Prep time: 7 minutes
Inactive Prep Time: 8-12 hours
Cook time: 20 minutes per pound
Fresh Pork Roast (picnic, butt, or ham)
½ cup salt
2 tsp fresh thyme, stemmed
2 tsp fresh rosemary, stemmed and minced
2 tsp coarsely ground pepper
1 tsp dried bay leaves, crushed
pinch ground cloves
3 garlic cloves, sliced
Stir salt in 6 cups water until it dissolves. Submerge roast, cover with plastic wrap, and brine in the refrigerator overnight.
Approximately two hours prior to desired mealtime, preheat oven to 325°F. Remove roast from brine and pat dry with paper towels. Combine rub ingredients in a small bowl. Cut several slits into roast, approximately 1” deep using a steak knife. Insert garlic into prepared slits. Massage rub into roast. Place roast into a dutch oven and add ½ cup water to the bottom of the pot. Cook uncovered, for approximately 20 minutes per pound, or until internal temperature reaches 145°F -160°F.
Serving Size: 3 oounces
Amount per Serving
Total Fat 9g
Sat fat 3g
Trans fat 0g