This brine is for a pork shoulder (butt) but would work for basically anything. The flavors used are some very basic aromatics. The real power of brine is the salt.
Boston butt pork roast also known as pork shoulder is a tough, flavorful cut that benefits immensely from brining before cooking. Brining is the simple process of soaking the meat in a saltwater solution to boost moisture and flavor before roasting or smoking. If you want to take your pulled pork and other Boston butt recipes to new heights, then brining is a must-try technique!
In this article, I’ll cover everything you need to know about brining a Boston butt roast, including the science behind it, basic brine recipes, brining tips and tricks, and how to cook the brined roast. Let’s get started!
Why Brining Makes a Difference for Boston Butt Roasts
Brining works by dissolving salt into the meat, which allows the muscle fibers to absorb and retain more moisture This effect is especially beneficial for a tough, lean cut like Boston butt/pork shoulder. The extra moisture ensures it stays incredibly juicy and tender, even after hours of low and slow roasting or smoking
In addition to the moisture retention brining also
- Allows more thorough and even seasoning penetration
- Provides a more savory and lightly seasoned flavor throughout
- Results in better smoke absorption for superior barbecue flavor
Because of these effects, brining is widely used by competition barbecue teams and restaurants to amp up the juiciness and flavor of pulled pork. Once you try it at home, you’ll never make Boston butt roast without brining again!
How to Make a Simple Brine for Pork Roast
Fortunately, a basic brine contains just a few ingredients and comes together in under 10 minutes:
Ingredients:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 3 bay leaves
- 1 tablespoon black peppercorns
- 3 cloves garlic, smashed
Instructions:
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Combine all brine ingredients in a large stockpot and bring to a boil. Stir to dissolve the salt and sugar.
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Once boiling, remove from heat and let cool completely. You can speed up cooling by placing pot in ice bath.
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Transfer cooled brine to a container large enough to submerge roast.
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Add pork roast, cover and refrigerate 8-12 hours.
It’s that simple! For best results, keep the roast fully submerged with a plate weighing it down if needed.
Tips and Variations for Brining Pork Butt Roast
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Chill brine before adding roast – brine must be completely cool to properly penetrate meat.
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Brine in refrigerator – never brine at room temperature to prevent bacteria growth.
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Weigh down roast in brine if needed – this ensures full submersion.
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Rinse roast after brining – this removes excess surface saltiness. Pat dry thoroughly.
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Add other seasonings – try garlic, onions, citrus, chiles, soy sauce, brown sugar.
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Reduce regular salt if brining more than 12 hours – too much can make meat overly salty.
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Apply rub before cooking – complement brine flavor with spice rub.
How Long to Brine a Pork Butt Roast
The ideal brining time for a Boston butt roast is 8 to 12 hours. This allows the brine to fully penetrate the large cut of meat while preventing it from becoming overly salty.
For a small 3-5 lb roast, brine for the full 12 hours. Larger roasts up to 10 lbs can brine for 8-10 hours. Bone-in roasts may need a few hours longer since the bone impedes brine absorption.
If you’re short on time, you can reduce the brining to as little as 4-6 hours. The brine just doesn’t penetrate and season quite as thoroughly.
Best Flavor Additions for Brining Pork Roast
While salt and sugar are the key components, you can also add extra flavor to your brine:
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Spices: Bay leaves, peppercorns, coriander, mustard seeds, chili powder
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Herbs: Rosemary, thyme, sage, oregano
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Fruit juices: Apple cider, grape, cherry, pineapple
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Citrus: Lemon, lime, orange juice/zest
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Alliums: Onion, garlic, shallots
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Sweeteners: Brown sugar, honey, maple syrup
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Vinegars: Cider, red wine, rice wine vinegar
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Umami: Soy sauce, fish sauce, Worcestershire
Mix and match to create your own signature brine!
Step-By-Step Instructions for Cooking Brined Boston Butt
Once your pork roast has brined, it’s time to cook it up! Here are tips for roasting and smoking brined Boston butt:
Oven Roast Method:
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Preheat oven to 325°F.
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Remove roast from brine, rinse and pat dry.
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Season with favorite rub or herbs/spices.
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Place roast fat side up on roasting rack in a roasting pan.
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Cook for approx. 1.5-2 hours per pound until internal temp reaches 200-205°F.
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Rest roast for 20-30 minutes before pulling/slicing pork.
Smoking Method:
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Prepare smoker with desired wood chips, bringing to 225-275°F.
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Remove roast from brine, rinse and pat dry.
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Apply your favorite rub or seasoning blend.
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Place roast fat side up on smoker racks.
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Smoke for 8-12 hours until internal temp hits 200-205°F.
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Rest pork for 30 mins before pulling or chopping.
The brined roast will be incredibly juicy, smokey and flavorful!
Make Amazing Pulled Pork with Brined Boston Butt
Brined Boston butt roast excels at making insanely delicious pulled pork sandwiches and tacos. Once rested, use forks or bear claws to shred and pull meat apart.
Then mix with your favorite barbecue sauce and pile high on burger buns or tortillas. Top with crunchy coleslaw and sliced pickles for perfect pulled pork sandwiches.
For tacos, add a Mexican twist with spicy salsa, guacamole and cilantro. The brined pork provides so much rich, juicy flavor!
Troubleshooting Brined Boston Butt Roast
Follow these tips if you run into any issues when brining or cooking your pork shoulder:
- If too salty, rinse well after brining and soak in water for 30 mins.
- If still dry and tough, brine for the full recommended time.
- Bone-in roasts take longer to brine and cook; plan accordingly.
- Use a meat thermometer to avoid under/overcooking.
- Let rest before pulling for juicier shredded meat.
- Add more salt/sugar to brine if roast is bland.
Why The Recipe Works
Brining meat makes whatever you’re cooking come out all the juicier.
I am not going to get into the technical aspects of osmosis and salt ions . let’s keep it easy. Brining prevents dehydration while cooking, which means a much moister piece of meat.
A basic brine is made of salt, sugar, and some aromatics. We use rosemary, onion, bay leaf, peppercorns, paprika, cayenne, and garlic for this pork shoulder brine.
You can add whatever flavor profile you like.
How To Prepare The Brine
Some brine recipes will tell you to use hot water. This is not necessary at all. Feel free, but you can’t add your meat to the brine until it cools.
Do what you like, but the salt and sugar dissolve just fine in room-temperature water.
In a large bowl or pot, dissolve the kosher salt and sugar in 10 cups of water.
Once the salt and sugar are dissolved, get yourself a receptacle for your meat. For us, we like to use a large ziplock bag.
That way, we can remove all the air and keep the meat fully submerged in the brine.
Put the pork in what you’re using, add all the remaining ingredients, and stir. Cover the meat and refrigerate.
If you use a plastic bag, put it in a roasting pan or a bigger bowl in case it leaks.
For our 8 pounds of pork, we’re going to marinate it for 18 hours, but overnight is fine. Smaller cuts of meat require less brining time.
I would not recommend going over 24 hours with the brine. This might produce a too-salty experience for some.
Remove the pork from the brine and pat dry with paper towels.
Once it’s done brining, you’re ready to cook the meat as you will. For us, we’ll be applying a very tasty rub and doing up a fabulous smoked pork butt.
The main ingredient of every brine is salt. This one ingredient is what is going to flavor your meat. This is also what binds to the protein in the meat and stops the water from escaping while it’s cooking.
So it’s really up to you. The other things in the brine are the flavors that are added with the salt.
- Adding herbes de Provence, which are also known as Provencal herbs, makes the spice mix more typical of the southeastern France region. It goes perfectly with pork.
- It is made up of onion, celery, bell pepper, and garlic, which are known as the “trinity.” This makes everything pop, and the tastebuds come alive!.
- Other fun spice blends work well with this brine. It would work well with Honey Habanero, a citrus mojo spice blend, or any kind of sweet heat rub.
Pork butts should brine overnight for up to 24 hours. Smaller cuts of pork should go from 6-18 hours, depending on their size.
The salt enters the pork and binds to the protein. During the cooking process, this prevents the meat from releasing its water, thereby keeping the meat juicy. It also adds the flavors of the entire brine to the meat, not just to the outside.
No. You may need to remove things from it, such as peppercorns or other large items.
Yes. Refrigeration is required while brining.
The Best Pulled Pork! Part1 Wet Brine 9lb Pork Butt, get it ready for smoker
FAQ
Why add apple cider vinegar to pulled pork?
How long to soak pork in salt water?