Login to Save Like

Ingredients

• 1 x center-cut bone-in pork roast - (abt 5 lbs)
• 1 gal water
• 1 c. kosher salt
• 1 c. brown sugar
• 1 Tbsp. whole peppercorns
• 1 bn fresh thyme divided
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Extra virgin olive oil as needed
• 4 x carrots peeled
• 1 head garlic split
• 1 x onion halved
• 2 x shallots halved
• 1 lb sweet Italian sausage
• 2 x garlic cloves slivered
• 1 pch red pepper flakes
• 1 pch fennel seed
• 1 1/2 lb broccoli rabe trimmed
• 2 c. chicken stock
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. honey
• 1 Tbsp. whole mustard seed
• 2 Tbsp. fresh tarragon
• 1 doz peaches
• 2 c. apple juice
• 1 Tbsp. butter

Description

Have Butcher Cut The Chine Bone In Between Each Rib Of The Pork Roast To Make Carving Easier. Leave The Fat Cap On For Added Moisture And Flavor. Line A Large Stockpot Or Possibly…

Cook Eat Share