Brine for pork shoulder. Use this brine before smoking.
Combine the vinegar, salt, brown sugar, dry mustard and peppercorns in a small saucepan. Bring the mixture to a simmer and allow the solids to dissolve completely. While the vinegar mixture heats prepare the pork in a container large enough so the pork can be covered completely with liquid. When a homogeneous mixture is achieved pour over the pork. Add warm water to cover the pork. Store the in the refrigerator for at least 8 hours or overnight.
When it comes time to smoke the meat, remove the pork from the brine and rinse the residual brine from the meat. Season and smoke the pork shoulder as desired.
If you don't have enough refrigerator space to keep the pork, a semi-thawed shoulder can be used. Place the semi-thawed shoulder in the brine as described above and leave in a cool place in your kitchen. If you are using an already thawed shoulder, ice can be used to chill the pork overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 398 | ||
Calories from Fat: 150 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 64.4mg | 20 % | |
Sodium 5878.4mg | 203 % | |
Potassium 383.2mg | 10 % | |
Total Carbohydrate 44.4g | 13 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 44g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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