Cooking Exceptionally With Gin Lee

Picnic Roast Make Easter dinner more special by turning a picnic roast into a savory ham with limited ingredients. I salt-cured my picnic roast for about six days in the refrigerator. Then I cooked it in my largest crockpot. I prefer cooking roasts in the crockpot because the meat stays moist instead of drying out. However, you can cook the roast in an oven, instant pot, and even on the grill or smoker. Ingredients For the Brine: 1 picnic roast  16 ounces of salt (for the brine)  1-2 cups of brown sugar Ingredients For Roasting The Picnic Roast: 4 teaspoons of seasoning salt 1 teaspoon of smoked paprika  1/2 cup sugar or brown sugar Instructions to brine: Using a knife, cut slashes in the pork roast just over the skin area. Place the salt and brown sugar in a container large enough to hold the brine and the roast. Bring two to four quarts of water to a boil and pour over the brine ingredients and stir until dissolved. Pour in one gallon of ice water to cool down the brine. Next, place