Hello everyone:

I prepared a pork roast as in the recipe below. This is my first attempt
at brining pork and the proportions of salt and sugar were given to me
as being typical for a brining solution.

The roast was extremely tender and moist, and the meat had a pronounced
taste of salt, more than I prefer. My guests declared the pulled pork
sandwiches delicious, not commenting on the salt.

My question is: how do I control the resulting saltiness of the finished
meat when brining pork?

Is the brine over-salted? My impulse is to half the amount of salt, but
it is not clear to me whether this particular salt concentration of the
brine is critical to the brining process. I hesitate.

The meat was in the brine for twelve hours, will a shorter time in this
solution result in less saltiness, and will the salt taste be uniform
throughout the roast (this was uniform)?

I would appreciate suggestions on the techniques of brining pork.

Thank you.

Kit

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Pulled Pork

Brine:

4 ounces of brown sugar
6 ounces pickling salt
1 quart water

4 pound Boston butt

Combine brown sugar, pickling salt, and water in plastic bag. Add Boston
butt making sure it is completely submerged in brine, cover, and let sit
in refrigerator for 12 hours.

Preheat oven to 450 degrees F.
Wrap meat in aluminum foil.
Cook for 30 minutes at 450 F.
Turn oven down and cook for 10 to12 hours, maintaining a temperature of
210 degrees F.

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