Ingredients
Brine for pork roast
- 1 qt water
- 1 qt ice. This is to help the brine cool faster. You can substitute with cool water
- ½ cup salt (if using Diamond Kosher or lighter salt, if using denser salt like Morton Kosher use ⅓ cup)
- ¼ cup Sugar
- 1 orange, sliced
- 1 bunch of cilantro stems
- 1 small sweet onion, sliced
- 3 lbs Pork roast
Sautéed apples and lentils
- 1 large apple
- 1 small onion
- 1 cup precooked lentils
- 1 tbsp butter
- Cooking oil
- This Little Goat went to Cuba
Pork roast
- This Little Goat went to Cuba
- Cooking oil
- Salt
Directions
Brine
- Put quart of ice to the side and place remaining ingredients in a pot and bring to a boil
- Bring off heat, add ice, and allow to cool completely before placing pork roast into brine
- Once cooled and pork roast is submerged in brine, set in the refrigerator for 6-8 hours
Sautéed apples and lentils
- Heat pan over medium heat, coating hot pan with cooking oil
- Sauté onion, salt and season with This Little Goat went to Cuba
- Add sliced apples and butter
- Toss in cooked lentils and heat until warm
- Set air-fryer to 370 F
- Take pork out of brine and pat dry. Rub with This Little Goat went to Cuba
- Douse pork roast with preferred cooking oil
- Roast for 30 minutes at 370 F
- Reduce temperature to 325 F and allow to roast for another 15 minutes or until internal temperature reaches 145 F
- Let roast rest for 10 minutes before slicing
- Serve on top of sautéed apples and lentils
