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Pork brined in apple cider and balsamic vinegar

Time 30 minutes
Yields Serves 8 to 10
Pork brined in apple cider and balsamic vinegar
1

In a medium saucepan, bring the cider, salt, vinegar, pepper flakes and allspice to a simmer. Stir to dissolve the salt completely, then remove from heat and cool to room temperature.

2

Place the pork loin in a 1-gallon resealable plastic bag and pour the cider mixture over the top. Squeeze out any air and seal the bag tightly. Refrigerate overnight.

3

The next day, start a fire with 10 pounds of charcoal. Remove the pork from the bag and pat it dry. Skewer the pork on the spit and secure it tightly.

4

When the coals are covered in gray ash and the fire has settled to the point that you can hold your hand at skewer level for 3 to 4 seconds, begin roasting the pork over indirect heat. It will take about 1 hour for the pork to reach 155 degrees.

5

Remove the pork to a platter and set aside for 10 minutes to finish cooking and to allow the juices to redistribute. Remove the pork from the spit, slice one-fourth- to one-half-inch thick and serve along with its juices. The pork may be slightly pink inside, but it will be thoroughly cooked.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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