Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

We can all probably agree on which result we prefer, which is why dry brining -- an easy extra prep step -- is a must-try for ...

Place chops in a container and pour over the brine. Refrigerate overnight ... Brush the apples with oil and place on tray. Roast until they are soft and burst. Don’t worry about burnt bits.

Looking for the tastiest, juiciest, meat-tastic pork of your life? Take your next pork dish over the top by incorporating one ...

In a large bowl, combine pickle brine, pressed garlic, oil, mustard, ground paprika, pepper, and salt. Mix well to combine all the ingredients. Wash the pork neck, pat dry, and cut into slices ...

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...