Maybe you’re sick of the usual barbecue pork shoulder (also known as smoked pork butt). Today I’m going to show you a dry-brined pork shoulder with a spicy Korean twist. If you like Korean food, keep reading for a pork shoulder recipe that will change the way you make pulled pork tacos, pulled pork lettuce wraps, or pulled pork sliders. If you don’t like pork shoulder, you can use the same method on pork loin instead. Just reduce the brine recipe to 1/2 cup of salt and sugar and change the cooking time to fit. When cooked to your liking, shave the loin into thin slices and finish with green onions.
Pork shoulder, also known as Boston butt, is one of the most flavorful cuts of pork When properly prepared, it results in incredibly moist, fall-apart tender meat that makes amazing pulled pork sandwiches, tacos, soups and more One of the best ways to season and enhance the flavor of pork shoulder is through dry brining. This technique infuses the meat with seasoning while improving texture and moisture retention.
In this complete guide, I’ll explain what dry brining is, why it works so well for pork shoulder, and provide a simple step-by-step method anyone can follow. Let’s get into how to dry brine pork shoulder so you can make the most delicious and juicy roasted, smoked or slow cooked pulled pork!
What is Dry Brining?
Dry brining sometimes called dry salting, is the process of seasoning meat all over with salt, then allowing it to rest uncovered in the fridge for a period of time before cooking. Some key points about dry brining
- Uses salt only, no liquids involved.
- Salt penetrates deep into the meat to enhance flavor.
- The salt helps retain moisture during cooking resulting in juicy meat.
- Requires resting time before cooking for the salt to work its magic.
- Works great on lean cuts like pork chops, and larger fatty cuts like pork shoulder.
The salt in a dry brine helps break down muscle proteins so they retain more moisture when cooked. The salt also dissolving in the meat’s natural juices concentrates flavor.
Why Dry Brine Pork Shoulder?
Dry brining is a perfect technique for cuts of meat that you want to infuse with flavor and keep juicy when cooking low and slow or roasting. Here’s why it works so well for pork shoulder specifically:
- Enhances the flavor of the meat, seasoning deep within.
- Helps retain moisture so pork stays succulent, even after hours of smoking or braising.
- Allows seasoning to penetrate large roasts evenly.
- Concentrates porky flavor of shoulder meat.
- Dissolves some proteins so meat is more tender.
- Easy to do with ingredients on hand, no wet brine needed.
The only potential downside is that it can take some advance planning if you brine for a longer period of time. But with the big boost in moisture and flavor dry brining provides, the wait is well worth it!
Step-by-Step Guide to Dry Brining Pork Shoulder
Dry brining pork shoulder is simple to do. Just follow these easy steps:
Ingredients Needed
- Pork shoulder roast, bone in or boneless (about 1 Tbsp salt per 1 lb. of meat)
- Kosher or sea salt
- Spices or herbs (optional)
Instructions
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Trim any excess fat from the pork shoulder. Rinse and pat dry meat thoroughly with paper towels.
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Generously season all over with kosher salt, about 1 Tbsp per pound. Coat evenly on all sides.
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Add other dry spices or herbs (like garlic powder, onion powder, rosemary) if desired. Rub seasonings into meat.
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Place in a baking dish or pan and refrigerate, uncovered. Curing time depends on size of roast.
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For a 5 lb. roast, dry brine 24 hours. For a 10 lb. roast, brine 48 hours.
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After curing time, rinse pork shoulder and pat dry. Proceed with your cooking method.
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Roast, smoke, or braise pork shoulder as recipe directs.
And that’s all it takes! Letting the salt work its way deep into the meat results in a pork shoulder that’s bursting with flavor and moisture when you go to cook it.
Dry Brining Tips for Best Results
Here are some tips to ensure pork shoulder perfection when dry brining:
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Weigh meat precisely to calculate the right amount of salt needed.
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Use kosher salt which dissolves easiest into meat.
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Rub salt and seasonings all over entire roast, covering every inch.
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Let rest on a wire rack over a pan to allow airflow all around meat.
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Dry brine in the refrigerator, not on the counter.
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Rinse pork after curing time to remove excess salt.
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Pat pork very dry before smoking or roasting. This helps form a salty, flavorful crust.
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Add spices after the salt rub for maximum flavor impact.
Follow my guide for dry brining success with your next pork shoulder. Soon you’ll be biting into tender, juicy meat packed with seasoning in every bite. Give it a try!
What is dry brine?
Dry brining is how this juicy pork recipe starts and really brings this cut of meat alive. This process seasons the meat similarly to wet brining, but without the water. Coat the pork with equal parts kosher salt and sugar and let rest for 24 hours. Allowing the meat to brine for 24 hours will ensure the brine penetrates into the meat. At first, the brine pulls water out of the meat, but over time, the salt and sugars dissolve into the water and then slowly mix back into the meat, making the final product very flavorful.
Step-by-Step Instructions for Best Korean Style Pork Shoulder Recipe
Step 1: In a large bowl, whisk together salt and white sugar.
Step 2: Rinse pork in cold water and trim any excess fat. This pork shoulder comes from Omaha Steaks and is pre-trimmed to save me the hassle.
Step 3: Place pork shoulder into a 12″ x 9″ disposable aluminum roasting pan. Coat all sides heavily with the salt and sugar mix. Cover in foil and refrigerate at least 8 hours, but leaving it to brine 24 hours is preferable.
Step 4: While the pork is brining, whisk together all ingredients for the aioli. Place the mixture in an air tight container and store in the refrigerator. If you want to dip these steak quesadillas in something tasty, try this aioli. It goes well with pork.
Step 5: Whisk together brown sugar and Korean red pepper. Gochugara flakes aren’t nearly as spicy as regular red pepper flakes because they don’t have the seeds that red pepper flakes do. The seeds are what make red pepper flakes spicy. If you like your food a little on the spicier side, add in some extra gochugara.
After the brining is done, drain the pan of any extra liquid or brine and insert a good leave-in thermometer (we suggest the ThermoWorks Signals or the ThermoWorks Smoke X4 RF) into the thickest part of the meat.
Step 7: Light the grill and set up for two-zone heating. Establish the temperature at 275°F to 300°F. Smoke on this style pork is optional, but at most I recommend a touch of pecan. Since this isn’t traditional BBQ, we don’t want the smoke from more flavorful woods that comes with traditional BBQ to overpower the Korean-influenced tastes.
Step 8: Place pork on grill over indirect heat. Close lid and allow to cook until internal temperature is 180°F. This should take about 4 hours, at that point your pork will look about like this.
Take the pork off the grill and baste it with the pan juices. Then, use the brown sugar and gochugara mixture to cover the top and sides of the pork.
Cover the pork shoulder with foil and return to grill until an internal temperature of 205°F is achieved. This will take about another 90 minutes.
Taking the pork shoulder off the grill, let it rest for 30 to 45 minutes while you put the bibb lettuce in a taco shell holder to get it ready.
Step 10: Using a fork, pull pork into a shredded consistency and incorporate any juices from the pan.
Place shredded pork inside the bibb lettuce, top with kimchi and aioli to serve.
Korean BBQ is a great twist on pork shoulder. Its fresh flavors and bright spices are a great way to liven up any meal. Plus, since we’re using bibb lettuce for the tacos, I’m pretty sure this counts as health food.
Have I Been Dry Brining Wrong All Along?
FAQ
How to make a dry brine for pork?
Should you dry brine covered or uncovered?
How to make dry brine?
Can you dry brine with table salt?