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since we're wondering about pulled pork...

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edited November -1 in EggHead Forum
Would it make any sense to brine the pork to instill more moisture or not? Would it instead come out more ham? Anybody ever try it? If so how long?
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  • BluesnBBQ
    BluesnBBQ Posts: 615
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    I don't think brining is necessary. Pork shoulder has lots of internal fat, which breaks down and moistens the meat. Brining is usually done with meat that doesn't have much internal fat to prevent dryness. But, it's probably worth trying. It might make pulled pork even better.
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  • sprinter
    sprinter Posts: 1,188
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    one feral kat,[p]I've never brined a butt but I have brined a pork loin in the past and they are awesome. I'm not sure that a butt would benefit much but it would be interesting to try.[p]Troy
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