Oregano-Chili and Sea Salt Brined Pork Roast
1 tablespoon San Fran Sea Salt
1 tablespoon Big Sur Seafood Seasoning
6-8lbs. bone-in pork butt
3 cups chicken, beef or vegetable broth
Roasted Garlic Champagne Mustard
Place salt and seafood seasoning in a small bowl and stir to combine the brine blend. Pat pork roast dry with paper towels and generously coat in the brine blend. Place the roast on a wire rack lined roasting pan or casserole dish and place in the refrigerator, uncovered, overnight. Before roasting, remove the roast from the refrigerator, and let rest for 30 minutes at room temperature.
Preheat oven to 250-300°F. Add broth to the bottom of the pan (you can also line the bottom of the pan with foil to make clean-up easier). Cover the top of the pan with aluminum foil and place the roast in the oven. Cook for 6-8 hours, checking the roast for doneness after the 5 hour mark. To check for doneness, insert a pairing or boning knife into the thickest part of the roast. If there is very little give, minimal muscle resistance, your roast is done, approx. 180-190°F internal temperature. Remove the foil, increase the oven temperature to broil, and broil the roast for 10-15 minutes or until the skin, or top, is dark brown and crispy. Remove from the oven and set aside to rest for 30 minutes before slicing and serving.