Brine Pork

1. Combine all brine ingredients in a large, non-reactive pot
2. Bring to boil over medium heat and simmer until the sugar has melted, about 5 minutes
3. Remove from heat and chill completely
4. Tie the pork with kitchen twine and season with salt & pepper
5. Place the pork in the cooled brine, cover and refrigerate at least 4 hours (but preferably overnight)

Roast & Glaze Pork

1. Preheat oven to 325º
2. Remove pork from brine, rinse under cold water and pat dry
3. Season lightly with salt (optional — depending on how salty you want it) and pepper. Place on a cooling rack that is fitted on a rimmed baking sheet
4. Roast 2 - 2½ hours, or until a thermometer reads an internal temperature of 155º
5. Meanwhile, make glaze by combining all glaze ingredients in a medium pot. Bring to simmer over medium-high heat and cook until reduced and syrupy, about 10 minutes
6. When pork is about 25-30 minutes from the end of the cook time, remove from oven and baste with most of the glaze (reserve a few tbsp for plating)
7. Return to oven to finish roasting
8. When internal temperature is 155º, allow pork to rest 15-20 minutes before slicing
9. Slice and plate (Paul suggests serving with roasted root vegetables and polenta!). Drizzle remaining glaze over sliced meat