- 6 lb pork loin (with a fat cap)
- 3 cups apple cider vinegar
- 2 cups apple cider
- 6 garlic cloves chopped
- 6 bay leaves
- 4 tablespoons sea salt
- 2 tablespoons black pepper corn
- 1 – 2 gallon zip lock bag
Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.
Preheat oven to 350°F.
Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.