Herbs of choiceBay leaf, black pepper, mustard seed…
15oz/ 500ml Water
1teaspoonHot powderchill, cayenne, paprika...
Place the meat into a big enough bowl then add the salt, herbs of choice and garlic.
Fill it up with water then let it sit for a day in the fridge.
Take the brined meat out onto a high walled baking tray.
Coat it with mustard, paprika and any other optional spices.
Cover it with a lid or tin foil.
Place it into the oven and roast it for 3 to 4 hours at 300°F / 150°C.
Checking on the meat during this time is not essential but we can check it every now and then. When the meat doesn't offer much resistance and the knife or fork just slides in easily, it's done.
Take the cover off, put the sheet onto a higher rack and roast the outer layer to the desired color. Some like it golden brown others go for darker shades. Use the highest temperature in the oven and only the top heating if available. In 15 minutes it should show some results.
Take the pork out, then use forks to pull them apart.
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