Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 1 cup sugar

  3. 6 tablespoons chili powder

  4. 2 tablespoons salt

  5. 2 tablespoons dried thyme

  6. 2 tablespoons ground cumin

  7. 2 teaspoons cracked black pepper

  8. 2 teaspoons dried oregano

  9. 1 boneless pork loin roast (about 3 1/2 pounds)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine water, sugar, chili powder, salt, thyme, cumin, pepper and oregano; stirring to dissolve ground spices and mix brine ingredients thoroughly. Bring to a boil, remove from heat and cool to room temperature.

  2. Place pork in a 2-gallon self-sealing plastic bag and pour brine over; seal bag and place in large bowl; refrigerate 2 to 4 days, turning bag occasionally.

  3. Prepare grill for indirect heat cooking. Remove pork roast from brine, discarding brine solution. Gently pat pork dry with paper towels. Grill for about 45 minutes to an hour, turning occasionally, until thermometer inserted in center reads 155 to 160 degrees F.


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