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Post by rivergirl on Jul 7, 2013 17:33:54 GMT
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.
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Post by rivergirl on Jul 9, 2013 19:41:41 GMT
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!! Attachments:
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Post by Gaelceltic on Jul 10, 2013 4:00:24 GMT
Thanks for posting the recipe for your brine and rub Rivergirl, they sound great. Hope that the pain wasn't too bad!
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Post by minesamojito on Jul 10, 2013 5:16:36 GMT
Great work RG looks amazing. Cheers Marcus
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Post by rivergirl on Jul 10, 2013 6:27:45 GMT
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 !! Attachments:
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