Name: Rum and Cider Brined Pork Roast with Sauteed Apples
Yield: 6 servings
Ingredients: 2 cups dark rum; 2 cups apple cider; 0.333333333333333 cup Kosher salt; 15 juniper berries, crushed; 15 peppercorns, crushed; 3 garlic cloves, smashed; 2 sprigs fresh rosemary; 2.5 boneless pork shoulder; 2 tablespoons vegetable oil; 2 tablespoons butter; 1 large apple, peeled, cored, and cut into ½ inch wedges; 3 tablespoons minced red onion; 2 teaspoons fresh rosemary, finely minced; 0.5 cup dark rum; 0.5 cup apple cider; Salt and pepper to taste

Serves: 6 servings

Ingredients: 16

A delectable pork roast brined in a flavorful mixture of rum and apple cider, served with caramelized sauteed apples.

Ingredients

2	cups dark rum
2	cups apple cider
¹⁄₃	cup Kosher salt
15	juniper berries, crushed
15	peppercorns, crushed
3	garlic cloves, smashed
2	sprigs fresh rosemary
2 ¹⁄₂	boneless pork shoulder
2	tablespoons vegetable oil
2	tablespoons butter
1	large apple, peeled, cored, and cut into ½-inch wedges
3	tablespoons minced red onion
2	teaspoons fresh rosemary, finely minced
¹⁄₂	cup dark rum
¹⁄₂	cup apple cider
•	salt and pepper to taste

Instructions

1.	Brining the Pork Roast
2.	In a medium saucepan, combine Kosher salt, crushed juniper berries, crushed peppercorns, smashed garlic cloves, and fresh rosemary. Heat over medium-high until simmering, cook until salt is dissolved, then cool to room temperature.
3.	Place the boneless pork shoulder in a gallon zippered plastic bag. Add the brine, remove excess air, and refrigerate for 18 - 24 hours, turning occasionally for even brining.
4.	Allow the roast to rest at room temperature for 2 to 3 hours before cooking.
5.	Preheat the oven to 250F. Rinse the roast, pat dry, and discard the brine.
6.	Heat vegetable oil in an oven-proof skillet and brown the roast on three sides over medium-high heat. Transfer the skillet to the oven for even cooking.
7.	For a tender, medium-rare roast, cook to 145-150 degrees at the center. Alternatively, for well-done meat, cook to 165-170 degrees. Rest the roast tented with foil after cooking.
8.	Sauteing the Apples
9.	Heat a large skillet over medium heat. Add butter, then apple wedges and rosemary. Brown on both sides for about 5 minutes.
10.	Flip the apples, add minced red onion, and cook for an additional minute.
11.	Pour in dark rum, reduce by half. Add apple cider, reduce by half, and season with salt and pepper to taste.