Simple Pork Shoulder Brine
This brine is for a pork shoulder (butt) but would work for basically anything. The flavors used are some very basic aromatics. The real power of brine is the salt.
Why The Recipe Works
Brining meat makes whatever you’re cooking come out all the juicier.
I am not going to get into the technical aspects of osmosis and salt ions .. let’s keep it easy. Brining prevents dehydration while cooking, which means a much moister piece of meat.
A basic brine is made of salt, sugar, and some aromatics. We use rosemary, onion, bay leaf, peppercorns, paprika, cayenne, and garlic for this pork shoulder brine.
You can add whatever flavor profile you like.
How To Prepare The Brine
Some brine recipes will tell you to use hot water. This is not necessary at all. Feel free, but you can’t add your meat to the brine until it cools.
Do what you like, but the salt and sugar dissolve just fine in room-temperature water.
In a large bowl or pot, dissolve the kosher salt and sugar in 10 cups of water.
Once the salt and sugar are dissolved, get yourself a receptacle for your meat. For us, we like to use a large ziplock bag.
That way, we can remove all the air and keep the meat fully submerged in the brine.
Put the pork in what you’re using, add all the remaining ingredients, and stir. Cover the meat and refrigerate.
If using a plastic bag, place it in a roasting pan or larger bowl just in case it leaks.
For our 8 pounds of pork, we’re going to marinate it for 18 hours, but overnight is fine. Smaller cuts of meat require less brining time.
I would not recommend going over 24 hours with the brine. This might produce a too-salty experience for some.
Remove the pork from the brine and pat dry with paper towels.
Once it’s done brining, you’re ready to cook the meat as you will. For us, we’ll be applying a very tasty rub and doing up a fabulous smoked pork butt.
Brine Variations
The main ingredient of every brine is salt. This one ingredient is what is going to flavor your meat. It also is the thing that binds with the protein of the meat, preventing the release of water during the cooking process.
The other items of the brine are those additional flavors that get added with the salt, so it’s really up to you.
- Using herbes de Provence (also called Provencal herbs) adds a spice blend regionally accurate to the region of southeastern France. It goes perfectly with pork.
- Creole seasoning is made up from the ‘trinity’ of onion, celery, and bell pepper with garlic. This makes everything pop, and the tastebuds come alive!
- Other fun spice blends work well with this brine. Things like Honey Habanero, a citrus mojo spice blend, or any kind of sweet heat rub would all work well.
FAQ
Pork butts should brine overnight for up to 24 hours. Smaller cuts of pork should go from 6-18 hours, depending on their size.
The salt enters the pork and binds to the protein. During the cooking process, this prevents the meat from releasing its water, thereby keeping the meat juicy. It also adds the flavors of the entire brine to the meat, not just to the outside.
No. You may need to remove things from it, such as peppercorns or other large items.
Yes. Refrigeration is required while brining.
Other Delicious Recipes
Simple Pork Shoulder Brine Recipe
Ingredients
- 10 C Water
- 3/4 C Kosher Salt
- 1/2 C Sugar
- 4 Rosemary Sprigs
- 2 tbsp Peppercorns
- 2 Bay leafs
- 1/2 Onion
- 6 cloves Garlic, cracked
- 1 tbsp Paprika
- 1/4 tsp Cayenne
Instructions
- Dissolve salt, sugar in the water10 C Water, 3/4 C Kosher Salt, 1/2 C Sugar
- Add the rest of the ingredients4 Rosemary, 2 tbsp Peppercorns, 2 Bay leafs, 1/2 Onion, 6 cloves Garlic, cracked, 1 tbsp Paprika, 1/4 tsp Cayenne
- Add the meat to the brine
- Fully submerge meat and refrigerate for 12-18 hours, depending on the size of the cut of meat
Have to change time to cook a pork shoulder roast that already has brined for 24 hours. Can I leave it in the liquid brine for another 12 hours? thanks!
Nope. Pull it out and keep it refrigerated until you’re ready. Thanks!
Roast turned out awesome – hit of the party.
Very moist and juicy with great flavour – both couples took home doggie bags of the left overs.
I did add 1 cup of orange juice to the brine to add acidity and to complement the Korean marinade. Thanks for the awesome recipe – it is a family keeper for sure ! 😊👍👍
Rock on! Thanks for letting us know, Dean. Yeah, our leftovers also seem to exit the house when we have people over. Good idea with the orange juice!
Don’t own a smoker, my bad, but have always had good luck slow cooking butt in the crockpot with just some onion, garlic, house rub, soy and Worchester sauce. Given that, will brining just be an unnecessary step or will it enhance the flavor of the final product?
Hey Mitchell, I would think doing it in a crock pot would get you a pass on the brining (as to adding moisture) but the brine WILL introduce flavors to the meat (which is a win). Entirely up to you. 🙂 Hope this helps!
After brining the pork roast I’m going to place it in my slow cooker/ crockpot to cook.
My question is: Do I add water , beef stock etc…. In the slow cooker with roast? Or do I place the roast by itself as is and just set it and forget?
OK – thanks, I will score the fat cap, it isn’t too thick.
Will be putting it on the Q in about 1.5 hours – will let you know how it turns out.
Cheers
Thanks for the brine recipe – didn’t have rosemary sprigs so added dried rosemary and a few sprigs of thyme, cut onion into quarters, warmed brine up on stove top and left overnight to season.
Thawing bone in 8lb pork shoulder roast overnight and the will add thawed roast to brine on Saturday morning for BBQing on rotisserie with smoke box on my Napoleon Q.
Using Korean BBQ marinade after brining to cook – do you think that I should score the fat layer or just leave intact?
I will report back on the finished product.
BTW – Ex- Canadian 4RCR infantry reserve – Go Army for sure !! 😊👍
You can score the fat cap, for sure. I remove a good portion of mine if it’s real thick. Too much, and the rub and smoke will not penetrate it. Let us know how it turned out! Thanks!
After bining the pork shoulder, can I freeze it to be slow-roasted at a later date?
Hey Barbera. No, I don’t think that would be such a good idea. I would just plan on brining it before your planned cook.
Added 2 tsp of Stubbs liquid smoke to the brine- cooking tomorrow for Easter. Thanks a load for the tips!
My coworkers and family are still talking about the pork shoulder I made with this brine.
Rockin’!!!
Can you roast this brined meat in the oven? I don’t have a smoker.
Absolutely. You will miss out on the smoke, though. As far as time and temp, it’s the same.
Added dried onion instead of whole onion, dried rosemary instead of fresh, doubled up on the garlic, and added a tablespoon of Hard Core Carnivore Black…we’ll see how my new Kamado Joe handles this monster…
I like the simplicity of the brine. After the overnight brine, my plans are to cut it up into 2″ pieces, marinate it and skewer them and grill. Greek souvlaki style!
Never brined pork shoulder before. Can’t wait! Do you add rub after the brine? Do you have a good rub recipe? Also fat side up or down?
Hey Ben:
1. Yes, add rub after the brine.
2. Rub recipe can be found here in the recipe card: https://www.dontsweattherecipe.com/smoked-pork-shoulder/
3. Fat side up! 🙂
Good luck and let us know how it turned out!
Thanks, I was also looking for the same really appreciate you!!
Will this method work well if I want to slice the pork and not have pulled pork?
I want to make sure it holds together and makes pretty slices
Sure will, Karyl. The brining just permeates the meat and flavors it throughout. It won’t turn it into goo. I am using the same brine today as a matter of fact. I have some double bone-in pork chops that I’ll be smoking later.