8 cups water
4 cups honey
1 cup sea salt
20 whole clove pieces
2 tablespoons pickling spice
1 tablespoons instacure (formerly prague powder #1)
4 cloves garlic, crushed
1 pork shoulder roast about 8 to 10 pounds
Bring all the ingredients except for garlic and pork to a boil and simmer until salt is dissolved.
Allow cooling completely and pour into a clean plastic bucket.
Place the pork roast into the bucket and place a pot lid over the roast to hold it down into the brine.
Place in the refrigerator and let sit for 5 to 7 days. (The longer it sits the saltier it gets.)
Remove the brined roast from the bucket and pat it dry.Bake in a 350 degree Fahrenheit oven until temp reaches 165 degrees.