Have just put a shoulder of pork in a brine bath. I tend to change the herbs, spices and liquids to marry in with whatever I am thinking of doing with the leftovers . As I am going Chinese this time this is my brine mix. Cider Orange juice 1/4 cup brown sugar 1/4 cup sea salt 2 tablespoon. Chilli sauce Grated ginger 2 bay leaves 2 star anise 1 tablespoon. Five spice 1 teaspoon chilli Mix and cover the pork . I will leave it in the fridge until Tuesday. Injecting the shoulder with the brine as well.
This was the pork being tucked into the primo for its long cook. I wiped it down and the dry rub is my Cajun mix with extra chillies,5 spice and 5 anise. I am cooking down the mop sauce hoping to smoke it up a bit. It's a bit painful sitting out here tonight as the smell is divine!!
Thanks Marcus will never compare to the masters!!! But am enjoying having a bash!! Here it is after pulling an all nighter!! The bark is something else !! Very tasty , it's going to make a huge mound of meat for lunch !!