I make - Roast Brined Pork Shoulder

It's an Easter Weekend of Roast. My second time doing the brined roast pork. I am pleased with the Brine this time. Will use this ratio as the template for the future. 

Roast Brined Pork Shoulder

For the brine:
5 cups of water, split into 1 and 4 cups
60 g brown sugar
3 tbsps Malden salt (2 tbsps if using table salt)
2 bay leaves
1/2 tsp Chinese 5-spice powder*
Freshly ground black pepper*
1/4 tsp chili powder*

For the roast pork:
1 pork shoulder with or without skin
1 large onion, roughly chopped
6 big garlic cloves, crushed
Freshly ground black pepper
1 tbsp of oil
2 cups of liquid (water, white wine or a mix)

Put 1 cup of water in a pot along with sugar, salt, 2 bay leaves, 5-spice, black pepper and chili powder. Bring the mixture to boil and stir until all sugar and salt have dissolved. Remove from the heat and add the remaining 4 cups of cold water to bring down the temperature. Cool the brine to room temperature.

Lay the pork shoulder in a large container. Pour the cooled brine to the container. Try not to touch the skin if you can. Make sure the meat is completely submerged in the brine and the skin (if you have) is above the brine level. You may not need all the brine. Cover with the lid and keep in the fridge for a day or two.

Preheat the oven to 180C. Put the onion chunks, crushed garlic cloves, black pepper and oil. Stir to combine. 

Remove pork from the brine and dry the skin with paper towel. Lay the pork on top of the vegetables. Season the skin with salt and pepper. Pour the liquid in to the baking tray from the side avoiding the pork skin. 

Roast in the oven, uncovered, for 2.5 hours. Check the pork close to 2-hr mark and top up with some water if the tray seems dry. You may wish to cover the pork or reduce the heat to 160C during the last 1/2 hour.

Rest the pork for 20 minutes before serving. It's great with Puy lentils.

*The brine seasoning is totally up to you. I also like thyme leaves, black pepper and some garlic powder.