Pork Butt Brine

Brining is a simple and effective technique that infuses meat with moisture, tenderness, and a burst of flavor. Immersing meat in this carefully crafted brine solution will give you juicy, succulent pork every time.

Makes 10-11 cups of brine

4.34 from 3 votes

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Course: Dinner, Main Course

Cuisine: American

Keyword: brine, pork butt

Prep Time: 5

Brining Time: 12

Total Time: 12 5

Servings:

Calories: 200kcal

Author: imma

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.

Nutrition