I have brined many turkeys as well as chickens (Gma Van always brined the chickens she fried so of course I do as well) but this will be my first pork roast.
Yes I have searched and have the actual salt/sugar base down.
My question is....what (if any) aromatics and/or spices will be most compatible with pork.
Another question is how long do I leave it in the brine.
The roast weighs six pounds...bone in with a nice fat to lean ratio.
Cornbread dressing...gravy (have some fond laden pork drippings in the freezer for the gravy base)...a sweet/tart/spicy whole cranberry sauce.....
Yes, this will be essentially a Tday meal.