Brine Cured Pork
Transform your next pork dish with this Brine Cured Pork recipe, a simple yet flavor-packed method that guarantees juicy, tender meat every time. This recipe uses a savory brine infused with kosher salt, brown sugar, garlic, bay leaves, black peppercorns, and aromatic thyme to deeply season a pork loin or pork shoulder. With just 20 minutes of prep time and an overnight brining process, this hands-off technique elevates the natural flavors of the pork while adding a rich complexity. Whether roasted, grilled, or smoked, the brined pork delivers an irresistible balance of moisture and seasoning, making it perfect for family dinners, meal prep, or special occasions. Unlock bold, mouthwatering flavors with this essential brining guide for perfectly cooked pork.
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Recipe Information
Ingredients
- 8 cups Water
- 1.5 cups Kosher salt
- 0.5 cups Brown sugar
- 3 leaves Bay leaves
- 4 cloves Garlic cloves, minced
- 2 tablespoons Black peppercorns
- 1 teaspoon Thyme, dried
- 4 pounds Pork loin or pork shoulder
Instructions
In a large stockpot, combine water, kosher salt, and brown sugar. Heat over medium heat, stirring occasionally, until the salt and sugar are dissolved. Remove from heat and let the brine cool completely.
Once the brine has cooled, add bay leaves, minced garlic, black peppercorns, and dried thyme to the mixture. Stir to combine.
Place the pork loin or pork shoulder into a large, resealable plastic bag or a non-reactive container. Pour the prepared brine over the pork, ensuring it is completely submerged. If needed, weigh the pork down with a plate to keep it fully immersed.
Seal the bag or cover the container tightly with a lid or plastic wrap. Refrigerate for 12 to 24 hours, allowing the pork to absorb the flavors of the brine.
After brining, remove the pork from the brine and rinse it under cold water to remove excess salt. Pat dry with paper towels.
The pork is now ready to be cooked. You can roast, grill, or smoke the brined pork as desired. Cook to an internal temperature of 145°F (63°C). Let the meat rest for 3-5 minutes before slicing.
Nutrition Facts
Calories |
4727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 162278 mg | 7056% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 70.3 g | ||
| Protein | 492.1 g | 984% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 620 mg | 48% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 8033 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
