Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

This is a large slab of cured, smoked pork with the rind ... It’s made from pork loin like regular Canadian bacon but unique: It’s wet-cured in a salty brine, then rolled in crushed, dried ...