This recipe has the roast going through a simple brining process that turns out an incredibly moist cut of meat. This recipe originally came from Coastal Living Magazine.
8poundsbone-in pork shoulder roast(also called a "picnic roast")
Instructions
In an 8-quart stock pot, bring all ingredients (except pork) to a boil with 1 gallon plus 1 quart of water. Remove from heat, and cool the brine completely.
Submerge the pork in 10 cups of brine plus solids; cover and chill for 12 to 24 hours.
Preheat the oven to 325°F.
Remove the pork from the brine, rinse the pork, and place it on a wire rack in a roasting pan. Cover with foil, and bake 2 hours; uncover and bake for an additional 1 to 2 hours or until a meat thermometer inserted into the thickest portion registers 145°F.
Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.