Brined Crown Roast of Pork
- 3 cups Williams-Sonoma brining blend
- 1 gallon water
- 6 quarts ice water, or 4 1/2 quarts ice water plus
1 1/2 quarts apple cider
- 1 crown roast of pork with 24 ribs, 14 to 16 lb.
- Freshly ground pepper, to taste
- Chutney for serving
In a 5-gallon container, combine the brining solution with the ice water or the ice water and apple cider. Add the roast. Cover and refrigerate for 24 to 48 hours.
Remove the roast from the brine, rinse thoroughly with cold water and pat dry with paper towels. Season the roast with pepper. Place the roast in a large roasting pan and let stand at room temperature for 1 hour.
Preheat an oven to 400°F.
Roast the pork for 1 hour. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 1 to 2 hours more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 30 minutes before carving. Carve the roast between the bones and arrange on a warmed platter. Pass chutney alongside. Serves 24.