Braden Family Cookbook

Chuck Braden

Recipe Index

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PORK ROAST                                     David Rosengarten


7 rib, center cut pork roast
Brine: (also, see brine recipe at end of cookbook in “Other” section)
8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 whole cloves
1 cinnamon stick
2 teaspoons black peppercorns
1 clove garlic, smashed
Salt and pepper
6 ounces thick sliced bacon
3 tablespoons flour
2 cups pork stock or beef stock

In a large pot bring water, salt and sugar to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes. Let cool and pour over roast. Marinate 8 hours or up to 12 hours. Drain. 

Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan. Place in a preheated 250 degree oven for about 2 hours or until an instant read meat thermometer, inserted in roast, registers 140 degrees. 

Yield: 6 servings

Paulaner Hefe-Weizen beer, acidic enough to cut the pork fattiness