Apple-Brined Pork Picnic with Cider Sauce
Prep Time: 24 hours
Cook Time: 4 to 4 1/2 hours
- One 9 to 10 pound Swift Premium® Skin-On, Bone In Pork Shoulder Picnic
- 3 to 4 quarts plus 1 cup 100% pressed, pasteurized apple cider or juice (not from a concentrate)
- 2/3 cup kosher salt
- 1/2 cup packed dark brown sugar
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon whole black peppercorns
- 1 12-ounce can frozen apple juice concentrate
- 2 tablespoons cornstarch
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon dry mustard
- 1 1/2 cups 100% pressed, pasteurized apple cider or juice (not from a concentrate)
- 1 teaspoon butter
- For brine, combine 1 quart apple cider, salt, brown sugar, rosemary, and peppercorns in large, nonreactive saucepan. Heat over medium-high heat just until salt and sugar are dissolved, stirring occasionally. Remove from heat; stir in frozen juice concentrate and cool to room temperature. Cover and chill brine and remaining apple cider in refrigerator until cold. Can be made up to 1 day in advance.
- To brine pork, double-bag roast in 2 1/2-gallon resealable plastic bags. Place bag with pork in very large, deep bowl or clean pail. Pour chilled brine and enough of remaining apple cider to cover pork in bag; close bag to seal. Turn bag to combine brine and apple cider. Refrigerate for 24 hours.
- Preheat oven to 350ºF. Remove pork from brine; discard brine. Place roast, skin side up, on rack in large shallow roasting pan. Add the 1 cup cider to pan. Tightly cover pan with heavy foil. Roast for 3 3/4 to 4 1/4 hours or until instant-read thermometer inserted near center and not touching bone reads 170 to 175°F.
- Meanwhile, for sauce, combine cornstarch, brown sugar, and dry mustard in small saucepan. Stir in cider. Bring to boil; reduce heat. Gently simmer, uncovered, about 2 minutes or until slightly thickened, stirring often. Stir in butter; set sauce aside.
- Remove roast from oven. Increase oven to 400ºF. Using a sharp knife and fork, remove and discard skin and top layer of fat from pork. Generously brush pork with some of the sauce. Return pork to oven; roast, uncovered, about 10 minutes or until slightly golden. Transfer roast to cutting board. Loosely cover with foil; let rest for 3 minutes.
- Carve pork; serve with remaining sauce.