Ingredients:

1 packet art of spice pork rub

1 gallon water

6 quarts ice water, or 4 1/2 quarts ice water plus

1 1/2 quarts apple cider

1 crown roast of pork with 24 ribs, 14 to 16 lb.

Freshly ground pepper, to taste

Chutney for serving

Directions:

In a large pot over high heat, combine the brining blend with the 1 gallon water and bring to a boil, stirring to dissolve the brining blend. Remove from the heat, let cool to room temperature and refrigerate until thoroughly chilled.

In a 5-gallon container, combine the brining solution with the ice water or the ice water and apple cider. Add the roast. Cover and refrigerate for 24 to 48 hours.

Remove the roast from the brine, rinse thoroughly with cold water and pat dry with paper towels. Season the roast with pepper. Place the roast in a large roasting pan and let stand at room temperature for 1 hour.

Preheat an oven to 400°F.