Pork Butt Brine
Pork Butt Brine – Brining is a simple and effective technique that infuses meat with moisture, tenderness, and a burst of flavor. Immersing a pork butt in this carefully crafted brine solution will give you juicy, succulent pork every time. 💯
I used to skip brining, thinking the extra step required too much time and effort to be worthwhile. But recently, I gave brining a second chance, and wow! Needless to say, I will be brining my pork butt whenever possible from here on out.
Besides, it’s less work than you might think because all you do is mix up a water and salt concoction and soak your meat in it for 12-24 hours. The total time investment for this cooking process is about 15 minutes (not including fridge time). It’s totally worth it.
Why Should You Brine a Pork Butt?
The two big reasons are (1) juiciness and (2) flavor. Brining infuses the meat with extra moisture and keeps it from drying out in the grill or smoker. That’s a big deal, especially if you plan on cooking your meat low and slow over the course of a few hours.
Brining also infuses whatever flavors you add to the brine into your meat. I like sweet, salty brine with herbs, pepper, and garlic. But you can customize the flavors to make them your own.
Recipe Ingredients
- Salt – Our main moisture retention agent, salt, is always at the heart of any brine.
- Sugar – I love a hint of sweetness with pork dishes, so I always add it. 😋
- Worcestershire Sauce – That unmistakable savory tang of Worcestershire sauce adds an extra layer of umami.
- Spices – Black peppercorns and red pepper flakes add a mild but noticeable kick of heat.
- Herbs – Rosemary and thyme, along with onion and garlic, are my go-to herby ingredients. 🌿
- Pork Butt – This cut really appreciates a good brine. But you can also use it for brining pork shoulder.
How to Make Pork Butt Brine
- Make the Brine – Combine the kosher salt, brown sugar, peppercorns, thyme, rosemary, garlic, onion, and bay leaves in a large pot or container. Pour in the cold water and stir well until the salt and sugar dissolve completely.
- Brine the Pork – Place the pork butt in the brine and fully submerge it. Add more water to cover the pork completely if needed.
- Chill – Cover the pot or container and refrigerate for 12 hours, but preferably 24 hours. That allows the flavors to penetrate the meat and helps to tenderize it. For even distribution of flavors, you can occasionally flip the pork butt while it’s in the brine.
- Prepare to Cook – After brining, remove the pork butt from the brine and discard the liquid. Rinse the pork thoroughly under cold water to remove any excess salt from the surface. At this point, you can proceed with your preferred cooking method, such as roasting or smoking the pork butt.
Recipe Variations
- Spice Swap: You can literally substitute, add, or omit any herbs and spices. Go ahead and get creative. This is your chance to develop a flavor signature unique to your brine.
- Skip the Worcestershire: You can omit it, but you may want to replace it with another tangy, umami sauce like apple cider vinegar or soy sauce. (Again, feel free to get creative here.) 👌
- Omit the Sugar: I’ve added sugar for flavor purposes and to help the skin brown up really nicely. But it doesn’t do anything for the meat’s texture or juiciness. Feel free to skip it if you’re avoiding sugar in your diet.
Tips and Tricks
- Brine the pork roast in a food-grade brining bag or a large non-reactive container, such as stainless steel or glass. Avoid using aluminum or other reactive materials.
- Make sure the brine is cold before adding the pork to prevent the meat from reaching an unsafe temperature too quickly.
- If the brine doesn’t completely cover the pork while refrigerating, you can use a heavy plate or a zip-top bag filled with water to weigh it down and keep it submerged.
- Brining is optional, but it can greatly enhance the tenderness and flavor of the pork butt. However, make sure to adjust the seasoning of your final dish, as the brining process will add some saltiness to the meat.
Make-Ahead Instructions
You can make your brine solution the day before brining your meat if you’d like. It can also be part of a make-ahead plan.
If you don’t want to cook the pork butt immediately after brining it, pat it dry using paper towels and wrap it tightly in plastic or put it in a sealable plastic bag. Store it in the refrigerator and use it within 1-2 days.
Or you can freeze the brined pork butt for up to 3 months. When ready to cook, allow the pork to thaw overnight in the refrigerator before proceeding with your desired cooking method.
Serving and Storage Instructions
Serve roasted or smoked pork butt hot with plenty of dipping sauces. Store leftover pork in the fridge for 3-5 days in an airtight container. Reheat it on the stove or in the microwave for best results.
Oh! And one more thing – always discard the brining solution after your meat has soaked. Since it was soaking raw pork, it’s not safe to repurpose. ⚠️
FAQs
Yes, you can. Don’t pass the 24-hour mark with brining time; otherwise, your meat will become super salty – possibly too salty to be edible. 😫
No, you can use any salt, but remember that just how salty a salt is depends on the salt you use. So, while I recommend ½-¾ cups of kosher salt, that volume might be too much if you use regular table salt. You may have to do some experimenting as to how much salt to use if you opt for a different variety.
Kind of. Both cuts of pork come from the pig’s shoulder, while pork butt comes from the upper area and pork shoulder from the lower area. Pork butt, sometimes called Boston butt, has a higher fat content for a juicier and more tender roast when cooked. However, you could use this brine on either cut.
Both add flavor and moisture to your meat and take up to 24 hours to take full effect. Brining moistens the skin, so it may not get crispy. If you want crispy skin on your brined turkey or pork roast, slather it with a little oil.
The other option is the injector marinade which leaves the skin dry so it crisps up better. However, the marinade has to be completely liquid (no particles to clog your meat injector).
What Goes With Brined Pork Butt
One of my favorite ways to use a brined pork butt is for smoked pulled pork. I usually make two, then turn the second into smoked pulled pork tacos. Top those bad boys with fresh sides like coleslaw or pineapple cucumber salad for a rave-worthy meal. 🤤
More Sensational Seasoning Recipes to Try
Conclusion
Get ready to make something spectacular with this pork butt brine recipe. Give it a try, and let me know how your pork butt turned out in the comment section below. Hearing from you always makes my day! 🫶
Pork Butt Brine
Ingredients
- 10 cups water
- ½-¾ cup kosher salt
- ½ cup brown cane sugar
- ½ cup Worcestershire sauce
- 1 tablespoons black peppercorns, cracked
- 4-6 cloves garlic, smashed
- 1 medium onion, sliced
- 3-4 sprig thyme and/or rosemary
- 1-2 teaspoons red pepper flakes (optional)
- 1 12-pound pork butt
Instructions
- In a large pot or container, combine the kosher salt, brown sugar, black peppercorns, thyme, rosemary, garlic, onion, and bay leaves.
- Pour in the cold water and stir well until the salt and sugar dissolve completely.
- Place the pork butt in the brine, ensuring it is fully submerged. If needed, add more water to cover the pork completely.
- Cover the pot or container and refrigerate for at least 12 hours, but preferably 24 hours. This allows the flavors to penetrate the meat and helps to tenderize it. For even distribution of flavors, you can occasionally flip the pork butt while it's in the brine.
- After brining, remove the pork butt from the brine and discard the liquid. Rinse the pork thoroughly under cold water to remove any excess salt from the surface.
- At this point, you can proceed with your preferred cooking method, such as roasting or smoking the pork butt.
Notes
- Brine the pork roast in a food-grade brining bag or a large non-reactive container, such as stainless steel or glass. Avoid using aluminum or other reactive materials.
- Make sure the brine is cold before adding the pork to prevent the meat from reaching an unsafe temperature too quickly.
- If the brine doesn’t completely cover the pork while refrigerating, you can use a heavy plate or a zip-top bag filled with water to weigh it down and keep it submerged.
- Brining is optional, but it can greatly enhance the tenderness and flavor of the pork butt. However, make sure to adjust the seasoning of your final dish, as the brining process will add some saltiness to the meat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
