To begin, prepare the brine for infectionany: 700 ml of water Affairs decoction of pepper, Lavrushka, mixed herbs and salt. Ovarium to a volume of 500 ml for 30-40 minutes. the Broth is supposed to be a dark rich color with a characteristic spicy aroma. Salt the broth should be slightly salty. Cooled. Meanwhile, prepare the meat. Garlic (3-4 large heads) to skip through the frog and mix with a teaspoon of salt. The meat liberally sprinkle black pepper and brush with garlic mixture

Take the syringe on 20 cubes. Fill strained and chilled brine and begin to systematically inactivate meat (filled with brine). Injections need on the surface, inch by inch, and at different depths, trying to fill the meat as evenly as possible until then, while the brine will not be inside

Write thus prepared the meat for 8-10 hours so that the marinade is evenly distributed and impregnated all of the fibers. I usually leave for the night. Then you need to take a thick x-b thread (you can twist from the usual) and tie the meat tightly (not falling apart when cutting), as in the photo .

Utensils for baking vystelit foil so that the ends could continue to cover the meat

The pork salted Packed in shape and put in hot oven, without covering with foil. Do this in order to on the surface of the meat borisovas a protective crust that will not allow SAP to drain from the inside. The oven should be very hot - this is important! Bake for 10-20 minutes until crisp

After that, the roast, wrap it up with foil, reduce the temperature in the oven and bake until tender 1-1,5 hours.

If done correctly, then You'll have incredibly tasty, tender, juicy and flavorful pork salted for the holiday table! Bon appetit!