Simple Pork Brine

[cjdavia@gmail.com]

We found this brine from the heygrillhey website and it has been our go-to for smoking the boston butt pork shoulder.
The best part is there is no need to heat up the brine. 
Let the shoulder swim 8-12 hours before rinsing, rubbing, and smoking.

https://heygrillhey.com/cider-brined-pulled-pork/

6 cups apple cider
4 cups water
2 cups apple cider vinegar
1/2 cup salt
1/2 cup brown sugar
1/2 cup Worcestershire sauce
2 tbsp garlic powder
2 tbsp onion powder
1/3 cup of your favorite rub.  Sometimes I use about 1/4 cup of paprika.

Enjoy!
Chris

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[old sarge]

Looks like a good brine.

[BrianInOhio]

Chris did your pork looked “cooked” when you pulled it? I put one in last night at 9:15 and pulled at 5:30am. Maybe the room temperature brine cooked it while in the refrigerator.

[mike1910]

Thanks for sharing Chris. I’ll give it a try next time I decide to brine my butts

[mike1910]

Brian- depending on what you use in your brine it can give the butt a grayish color to it after you pull it out of the brine. Not a 100% sure on this but I think the Apple cider vinegar I use in my brine does it. The vinegar is breaking down the protein structures is my understanding. Again, I’m no expert on this so maybe someone else out there has a different explanation. Long story short, I don’t believe it’s anything to be concerned about.

[barelfly]

Not an expert on why it changes color, but I see that happen as well. For pork as well as beef when I’ve made corned beef.

[cjdavia@gmail.com]

Yes - the outside sometimes turns grey, depending on how long I leave it in the brine.  It was still delicious!  Sorry I did not see your question until man months later!  -Chris