Pork loin roast
Bought an 8-rib bone-in pork loin roast and want to do it for a crowd at a pot luck. Liquid brine or dry salting? Big Green egg, conventional grill or oven? Paste or dry rub? I love the flavors of pork and garlic together, but would consider other combinations/spices. 'Hounds, what are your suggestions?
Thanks in advance.
Roasted a free-range pork loin joint on New Years Eve. Nothing added, except a small sprinkling of salt to help the crackling crisp. Enough for the two of us for dinner, with sandwich leftovers. High heat, 220 for 20 minutes, then turned down to around 160. The meat bible I use says cook at the lower heat for 20 minutes per 500g.
It was fine, although there's very little fat so it's never going to be the tastiest of cuts.
Unless you wanted to impart some smoke flavor to the roast, I would skip the grill and use the home oven. .....it is far more easy and less hands on, Personally, I do not like (overly) wet brined pork. The result ends up more like a cured ham to me. I would do a dry rub. roast low and slow @ 225 for about 2.5-23.25 hours depending on any variables that you may encounter....Here's a boneless one I did last night.