Pork Butt Brine

Brining is simple and effective for infusing meat with moisture, tenderness, and flavor. If you want juicy, tender, and flavorful pork shoulder, this recipe works every time.

Makes 10-11 cups of brine

Course Brine

Cuisine American

Diet Gluten Free

Prep Time 10

Brining Time 12

Total Time 12 10

Servings

Calories 319kcal

Author Imma

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.

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.

Nutrition