On 3/9/2015 1:37 AM, Sky wrote:

(snip)
>
> *This* is what I'd like to learn:
>
> brine the entire pork roast before I slice it into
> individual servings to freeze for later cooking and
> consumption,
>
> or
>
> freeze the individual servings, then brine a serving
> after it's thawed?
(snip)

Thanks folks, for all the helpful comments regarding my question(s)
about to-brine or not-to-brine a pork roast prior to freezing. I'm glad
I inquired because the responses confirmed what I thought would happen.
Freezing the pork roast after brining will (most likely) change its
texture in an undesirable way. Thanks again, y'all

Sky