WebPierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and …
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WebFor the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts). Rub spices on pork roast, wrap in plastic wrap and chill over night.
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