Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork).

Preheat the oven to 450 degrees F. For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture.

Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand ...

Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes. Transfer the pork to a cutting board and tent with foil for 10 minutes.

Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish ...

Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight. Remove the pork from the oven and transfer to a cutting board.

Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.

1 pork loin, preferably center cut or relatively "even" in thickness from 1 side to the other Kosher salt and freshly ground black pepper 12 cloves, or 1 head, garlic, cloves separated but not peeled