Serves 10
Ingredients:
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Cup Kosher Salt
Cup Kosher Salt1/2 Cup Sugar
Sugar2TBSP Black Peppercorns
TBSP Black Peppercorns4Each Bay Leaves, torn
Each Bay Leaves, torn2Cups Garlic, peeled
Cups Garlic, peeled 1Quart Water
Quart Water1Quart IPA, or Beer* of choice
Quart IPA, or Beer* of choice2Quarts Ice
Quarts Ice1Each Pork Shoulder/butt, rinsed
Each Pork Shoulder/butt, rinsedDirections:
In the pitcher of a blender, add salt, sugar, peppercorns, bay leaves and garlic. Add 2-3 cups of water and blend, until the garlic is pureed. In a large stock pot or dutch oven, add remaining water (5-6 cups) and IPA along with the contains of the blender. Over medium high heat, bring mixture to a boil for 3-5 minutes; making sure the sugar and salt have completely dissolved. Remove from heat and add ice. Mix well and check temperature; should be about 36°F. Chill if the temp is warm. Once cool, add the pork shoulder and use a plate to weigh down the pork, so that it is full submerged. Let sit in the refrigerator for at least 2 days; allowing the meat to cure in the brine.
Cooking Directions:
Preheat the oven to 225°Take a sheet pan with sides and line with aluminum foil. Place a wire rack on top of the foil and add the brined pork shoulder/butt. Place in the center of the oven and cook for 8 hours. Check the meat the last hour, seeing if the meat has dried out at all (if the meat was smaller, it will take less time to cook and will dry out if overcooked). This low and slow method of cooking will render some of the fat out of the meat, break down the collogen causing the meat to be soft, tender and slightly sticky. Remove from the oven and let rest for 15-30 minutes. Using a fork, pull on the meat, to flake it out into small strains of meat. Serve as is with tortillas or add Stout BBQ Sauce and add to a bun for a Pulled Pork Sandwich.* For Beer, IPA and garlic work very well together. With the meat being pork, in this recipe, Ocktoberfest, Amber, Pale, Brown or Mild.
Garlic IPA Brine for Pork Shoulder
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