1. The day before you plan to cook the roast, prepare the brine. Pour the water in a glass or stainless steel bowl large enough to hold the roast. Add the salt and stir vigorously until the salt dissolves. Add the rest of the brine ingredients, and stir well. Add the roast to the bowl, bone side up. Add more
filtered water if necessary to cover the roast. Cover the bowl, and refrigerate overnight.
(I just used a freezer baggie and mixed everything well with my hands, on the outside of the bag of course, and then added the pork roasts.)