Try this Pulled Pork Brine recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food-safe bucket or food storage container. Be sure the pork is fully submerged in the brine. Cover and refrigerate overnight.
While the grill preheats, remove the pork roast from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2730g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 1952 | ||
Calories from Fat: 7 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 58255mg | 2009 % | |
Potassium 1652.6mg | 43 % | |
Total Carbohydrate 465.9g | 137 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 457.7g | ||
Protein 2.7g | 4 % | |
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: 1952
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.