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Oct 31, 2012 01:03 PM

Please help me make a flavorful pork roast!

Just got back from the supermarket and I got two pork roasts in a "family pack" on sale. It's labeled "Pork sirloin end."

The one other time I cooked a pork roast it came out too dry and I don't want to kill these two again.

They are about the same size, skin on tip, combined weight 7.66 lbs. One is bone-in, one boneless.

I plan to cook them together (and pull the boneless out earlier if it's done sooner). Should I brine them over night in salt water? If so, kosher or sea salt and what ratio of salt to water?

Another other tips? I think I read on another Chowhound thread to pull out the roasts at 140 degrees. Does that sound right?

I am open to all tips about cooking times, rubs and brining. My late mother used to make a delicious pork roast, putting slivers of garlic into small openings in the roast. I wish I'd paid more attention to what she did to make her pork roasts so mouth-wateringly delicious with the skin crackly and oh, so good.

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  1. I would definitely brine them overnight to keep them moist. For the boneless one, you could cut a pocket about 3/4 of the way in from the side and stuff with herbs to add flavor.

    1. CI did a roasted pork in a Dutch oven. They booked it in thirds and then spread with a paste of sliced garlic that had been cooked until golden in butter and then allowed to cool. They said it gave the flavor and fat the roast needed. There are full instructions on their website for the TV show.