Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork).

Put the pork into a roasting pan and roast it for 8 hours. No salt added. Remove the pork from the oven to a cutting board. Let rest until cool enough to handle, then shred and add it to a serving ...

Deselect All. 1/2 bunch thyme, leaves only. 1/2 bunch fresh sage, leaves only. 2 cloves garlic, gently smashed and paper removed. Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees F. For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture.

Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.

Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and …

Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes. Transfer the pork to a cutting board and tent with foil for 10 minutes.

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and …