Pork Roast with Cabbage, Apple, and Bacon Slaw

Name: Pork Roast with Cabbage, Apple, and Bacon Slaw
Yield: serves 8 to 12, makes 6 cups slaw
Ingredients: 1 gallon water; 1 cup brown sugar, packed; 1 cup sea salt; 1 teaspoon black peppercorns; 2 bay leaves; 1 shallot, sliced; 1/2 bunch fresh thyme sprigs (half for the brine, half for the roast); 5 1/2-pound center-section boneless pork loin roast, tied; Sea salt and freshly ground black pepper; Canola oil; 6 bacon slices; 1/2 head cabbage, such as napa or Savoy, shredded; 2 McIntosh apples, unpeeled, halved, cored, and sliced thin; Juice of 1 lemon; 1/2 red onion, sliced thin; 1/2 bunch fresh chives, cut in 1-inch pieces; 1/4 cup grainy mustard; 1/4 cup mayonnaise; Pinch of sugar; 2 tablespoons cider vinegar

December 9, 2011

Pork roasts are perfect for picnics. One dish and you’re set—all you need to do is slice it and serve it (with a dollop of slaw on the side, of course). Leftovers, if there are any, make a dynamite wrap the next day. Brine the pork roast the morning you plan to serve it for dinner. The meat needs a good 6 hours to break down. Do not let it soak overnight or the pork gets too mushy. The result is the most tender pork on the planet. Serve with Corn Roasted in Its Own Jacket (page 265) if you wish.

Recipe notes

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