Brine for Pork Roast
2 quarts water
1/3 cup Kosher salt
¼ cup granulated sugar
1 tsp thyme leaves
3 bay leaves
5 whole cloves
1 tsp black peppercorns
Combine all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. COOL to room temperature.
Immerse pork roast in cooled brine mixture, and refrigerate 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining. Remove roast from brine, pat dry with paper towels, and roast according to your favorite recipe until thermometer inserted in center of roast reads 155 degrees. Allow roast to rest for 20 minutes before carving.
Smaller cuts of pork, such as pork tenderloin, may also be brined in this way-but should be immersed in the brine solution for proportionately less time, to avoid over-salting.