Name: Pork Roast with Braised Collard Greens, Creamy Polenta, and Pan Jus
Yield: 6 Servings
Ingredients: 16 cups water, divided; 1 cup coarse kosher salt; 1/2 cup (packed) golden brown sugar; 1 small onion, quartered; 1 small head of garlic, unpeeled, halved crosswise; 3 fresh thyme sprigs; 2 bay leaves; 1 teaspoon whole black peppercorns; 1 6-rib pork rib roast (about 4 pounds); 1 cup low-salt chicken broth or vegetable broth; 2 teaspoons red wine vinegar; Braised Collard Greens; Creamy Polenta

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