On 4/4/2016 2:40 PM, Janet B wrote:
> 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
>

A lot of her recipes are very good. Thanks for the link, although I
used a wet marinade that I concocted and described in another followup.

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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