• 1/2 gallon water
• 1 1/2 C. kosher salt
• 3 lbs. pork shoulder roast (Boston butt), trimmed of excess fat
• 2 heads garlic, sliced in half
• 1 tsp. whole black peppercorns
• 1 head green cabbage, cut into wedges
• 1 lb. baby carrots, peeled and chopped
• 1 sprig fresh thyme
• spicy yellow mustard like Coleman's

Dissolve the salt in the water in a large zip top bag. Add the pork, and remove as much air as you can. Place in the refrigerator overnight.

Transfer the brined pork to a large pot, add fresh water to cover and bring to a boil over high heat. Add the garlic and peppercorns. Reduce heat to medium-low. Cover and simmer gently until pork is very tender, 2 to 3 hours. Remove pork and keep warm.

Add the cabbage and carrots to the cooking liquid. Bring to a boil and cook until the vegetables are almost tender, about 15 minutes. With a slotted spoon, transfer vegetables to a serving platter. Cut the pork into thick slices; and arrange on the platter with the vegetables. Spoon some of the hot cooking liquid over all before serving. Garnish with thyme. Serve with mustard on the side.