Pork Butt Brine
Brining pork butt is a simple yet effective strategy to infuse meat with moisture, create a better bark, and give you fall-off-the-bone tenderness. If you’re looking for a way to up your smoking game, this pork butt brine recipe is for you.
I used to think brining took too much time and effort, but a friend convinced me to give it another chance. While we don’t always have the time, we now brine pork butt whenever possible. Besides, most of the time is hands-off while it chills out in the fridge.
What Brining Does for Pork Butt
Why they call it a butt is beyond me because it’s from the shoulder, a strong and tough muscle. However, tougher cuts usually have the best flavor. That’s where brining saves the day. The salt works its magic by penetrating deep into the meat, taking the flavors added to the brine with it, and trapping in the moisture. It also tenderizes the roast for fork-tender goodness.
Making Easy Pork Brine
Mix all the ingredients, stir until the sugar and salt dissolve, then add the pork butt and brine it.
Note: Please discard used brine. The flavor has already left and is in the meat, and it will be nothing more than a bacteria soup.
Recipe Notes
- Feel free to skip the sugar if you’re eliminating sugar in your diet. Or you could use maple syrup or honey.
- Chill the brine before adding the roast to avoid unsafe temperatures.
- A heavy plate or a ziplock bag filled with water will keep the roast submerged.
Make-Ahead and Storage Instructions
While you can make the brine the day before, it really doesn’t save you any time. However, you can freeze brined pork butt for 3-4 months, thaw it in the fridge, and smoke or roast it whenever you want. The brined roast will also stay fresh in the fridge for 2-3 days.
Leftover pork is great for weekly meal prep. Make tacos, burritos, and sandwiches for quick lunches. It also goes great in soups, stews, and salads.
More Sensational Seasoning Recipes to Try
By Imma
Pork Butt Brine
Ingredients
- 10 cups (2.5L) water
- ½-¾ cup (145-150g) salt
- ½ cup (50g) brown sugar
- ½ cup (118ml) Worcestershire sauce
- ¼ cup (60ml) soy sauce
- 1 tablespoon (12g) cracked peppercorns
- 4-6 cloves garlic, smashed
- 1 medium onion, thinly sliced
- 3-4 sprigs thyme, rosemary, or both
- 1-2 teaspoons (1-3g) red pepper flakes (optional)
- 1 12-pound (6kg) pork butt roast
Instructions
- Combine the salt, brown sugar, cracked peppercorns, thyme, rosemary (if using), garlic, onion, and bay leaves in a large container.
- Add the cold water and stir until the salt and sugar completely dissolve.
- Gently place the pork shoulder into the brine, completely submerging it. Add more water to cover if needed.
- Cover and refrigerate for at least 12 hours, but 24 hours is better. Wet brines take longer for the flavors to penetrate and tenderize the meat than dry ones. For even absorption, flip the roast occasionally.
- Take the roast out of the brine and discard the brining liquid. Rinse the roast under cold water to remove the excess salt.
- Pat it dry, and proceed with roasting or smoking.
Tips & Notes:
- Brining the pork roast in a food-grade brining bag or non-reactive container (glass or stainless steel) is safer than aluminum.
- Keep in mind that the nutritional data is a guesstimate and can vary greatly based on the products used in the recipe.
Brining is definitely the secret to moist pork roast. I love the combination of spices you use.