Brine For Smoked Pulled Pork

Nothing brings family and friends together like the warm, inviting aroma of tender, smoked pulled pork. To achieve that perfect balance of juicy and flavorful meat, mastering a great brine is essential. Today, I’m excited to share with you my favorite recipe for a tantalizing brine that will elevate your smoked pulled pork to a whole new level. Get ready to embark on a culinary journey that will have everyone asking for seconds! Let’s dive into the delicious world of Brine For Smoked Pulled Pork.

**Ingredients:**

– 1 gallon cold water
– 1 cup kosher salt
– 1 cup brown sugar
– 1 tablespoon black peppercorns
– 2 bay leaves
– 1 tablespoon whole cloves
– 1 tablespoon whole allspice
– 1 tablespoon mustard seeds
– 1 tablespoon coriander seeds
– 1 tablespoon juniper berries
– 5 cloves garlic, smashed
– 1 large onion, quartered
– 1 lemon, sliced
– 4-5 pounds pork shoulder or butt

**Instructions:**

1. **Prepare the Brine:**
– In a large pot, combine the cold water, kosher salt, and brown sugar. Stir until the salt and sugar have dissolved completely.

2. **Add Spices and Aromatics:**
– Add the black peppercorns, bay leaves, cloves, allspice, mustard seeds, coriander seeds, juniper berries, garlic, onion, and lemon slices to the pot.

3. **Heat the Brine:**
– Place the pot over medium heat and bring the brine to a gentle simmer. Allow it to simmer for about 10-15 minutes to infuse the flavors of the spices and aromatics.

4. **Cool the Brine:**
– Remove the pot from the heat and let the brine cool to room temperature. You can also speed up the cooling process by placing the pot in an ice bath.

5. **Prepare the Pork:**
– Place the pork shoulder or butt in a large container or resealable plastic bag that can hold the pork and the brine.

6. **Pour the Brine Over the Pork:**
– Carefully pour the cooled brine over the pork, ensuring that the meat is completely submerged. If needed, place a plate or weight on top to keep the pork submerged.

7. **Brine the Pork:**
– Cover the container or seal the bag and refrigerate for at least 12 hours, or ideally up to 24 hours, to allow the flavors to penetrate the pork and tenderize it.

8. **Smoke the Pork:**
– After brining, remove the pork from the brine and discard the brine. Pat the pork dry with paper towels before smoking it according to your preferred method until it reaches an internal temperature of 195-200°F for perfect pulled pork.

Enjoy the succulent, flavorful results of your efforts as you savor the tender, smoky goodness of the pulled pork that will surely be a hit at any gathering. This brine recipe is a game-changer, infusing the pork with a depth of flavor that will have your guests coming back for more. Embrace the art of smoking and the joy of sharing delicious food with loved ones. Happy cooking!