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No brine for pulled or shredded pork, but use a finishing sauce, reserve drippings, defat drippings, tweak drippings to your preference, add drippings back to the pork when pulling. Dry rubbed 1st half in salt, pepper, and garlic powder. Petewoody what recipe do you use for your wet pork brine
The method your talking about pickling or brining is the way the old german's i used to do pork when i was growing up Patted the cut of meat dry, removed the fat cap, split the piece in half Have been looking for the brine recipe for a long time.
Pork chops, spareribs, chicken and other small cuts of meat can be cured with 1/2 ounce (1 tablespoon) of tender quick cure per pound of meat
Rub cure into meat thoroughly then place in clean plastic and tie securely Rinse just prior to cooking. These are my curing brines for pork, beef (corned and dried), poultry, and so on 5lb pork shoulder, brine in apple juice/salt/brown sugar/honey mix for 5 days
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