Pork Brined In Rum And Cider With Apples

• Brined Roast Pork
• 2 cups dark rum
• 2 cups apples cider
• 1/3 cup Kosher salt
• 15 juniper berries - crushed
• 15 peppercorns - crushed
• 3 garlic cloves - smashed
• 2 sprigs fresh rosemary
• 2 1/2 pounds boneless pork shoulder
• 2 tablespoons vegetable oil
• Sauteed Apples
• 2 tablespoons butter
• 1 large apple - peeled, cored, and cut into 1/2-inch wedges
• 3 tablespoons minced red onion
• 2 teaspoons finely minced fresh rosemary
• 1/2 cup dark rum
• 1/2 cup apple cider
• salt and pepper to taste

1. Combine all ingredients except pork and oil in a medium sauce pan. Place over medium-high heat, bring to a simmer, and cook until salt is dissolved. Cool to room temperature.
2. Put the roast in a gallon zippered plastic bag, add brine, evacuate most of the air, and refrigerate for 18 - 24 hours - turning three or four times while brining to distribute the brine.
3. Allow roast to warm on the counter for 2 to 3 hours before cooking.
4. Heat oven to 250F. Rinse roast and pat dry with a lint-free kitchen towel. Discard brine.
5. Heat oil in a heavy, oven-proof skillet over medium-high heat. Add roast and brown well on 3 sides - about 3 minutes per side. When you flip the fourth side down, place the skillet in the center of the oven. If the roast has a fatty side brown it first and end with it on top.
6. For tender, medium-rare meat, cook roast to 145-150 degrees at its center according to an instant-read thermometer, 1 to 1 1/2 hours. Alternatively, for cooked through, succulent meat, cook to 165-170 degrees (we don't advise going for something in between). Remove from oven, place on a cutting board, and tent with foil.
7. Heat a large skillet over medium heat. (Unfortunately the fond that accumulates in the bottom of the roasting skillet is too salty to use in a sauce, so use another large skillet.) Add butter and swirl to melt.
8. Add apples and rosemary in a single layer and lightly browned - about 5 minutes. Flip and brown other side. Add minced onion and cook 1 minute longer.
9. Add rum and reduce by half. Add cider and reduce by half. Taste and season with salt and pepper (light on the salt).

dark rum, apples cider, kosher salt, garlic, rosemary, pork shoulder, vegetable oil, apples, butter, apple , red onion, fresh rosemary, dark rum, apple cider, salt

Taken from food52.com/recipes/3861-pork-brined-in-rum-and-cider-with-apples (may not work)