Maple Spiced Berkshire Pork Roast
This recipe is from Jesse Frederick at Cucina in Woodstock, NY.
Serves 6-8 – Meat
1 Pork Butt (HVH)
1 gal. Water
3 oz. Kosher Salt
1/4 c. Soy Sauce
1/2 c. Maple Syrup (HVH)
1/2 c. Anise Extract
1 tbsp. Fennel Seed
1 tbsp. Whole Cloves
1/4 c. Garlic Cloves
1 tbsp. Whole Allspice
Half bunch Thyme
Half bunch Rosemary
1 c. Fennel Seed (ground fresh)
1 c. Black Pepper (ground coarse)
Mirepoix (for roasting)
To prepare the brine, dissolve the salt in the water. Add remaining ingredients, and set aside.
Remove the bone and separate the meat into two equal parts. Tie each into roasts. Place in the brine for a minimum of 2 days and up to 4. Make sure that the meat is fully submerged in the liquid. Remove the meat from the brine and let dry. Strain the brine and reserve the herbs for roasting. Roll the roasts in the mixture of pepper and fennel coating it quite well.
To cook: Place the roast on top a bed of mirepoix and herbs from brine. Place in a 275-300 degree convection oven for 4-6 hours, until the meat is tender and easily pulls away from itself. Slice into 1/2 inch thick slices and serve hot over polenta with natural jus. Or let cool and slice thin on slicer for sandwiches, pizza, or salumi plate.