On Mon, 4 Apr 2016 10:13:39 -0500, Sky > wrote:

>Is it worth brining a bone-in pork butt? Took out a 8-1/4# pork butt
>from the freezer this morning to thaw (purchased mid-Sept 2015 for
>$0.79/lb - vbg!) that will be roasted in the oven with a meat
>thermometer -- learned the hard way it's best to use that thermometer!
>If wet brined, I have a very large aluminum pot that will do the trick.
>
>Just curious what folks here like to do with a (brined?) pork butt when
>cooked in the oven. Favorite brining solutions? Would a dry brine with
>salt/brown sugar/spices and herbs then 'dry aged' 24-72 hours in the
>fridge be a better option? Just curious and TIA.
>
>Sky

I'm going to do this one probably this week I see no need to shred it
or make it spicy if you don't care for spicy.
http://www.foodnetwork.com/recipes/r...dded-pork.html
Janet US