Cooking Brined Pork shoulder.
Pork shoulder can be smoked, roasted, or braised.
For smoking, cook at 105°C (225℉) for 6-8 hours, or until the internal temperature reaches 90℃ (195℉).
For roasting, preheat the oven to 175°C (350℉) and roast for 3-4 hours, or until the internal temperature reaches 70℃ (160℉).
For braising, brown the pork shoulder in a large pot over medium heat.
Add 1 cup of liquid (such as chicken broth or beer) and ½ cup of wine.
Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the pork is tender.
Cooking Brined Pork Leg Roast.
Pork leg roast can be roasted or braised.
For roasting, preheat the oven to 175°C (350℉) and roast for 2-3 hours, or until the internal temperature reaches 70℃ (160℉).
For braising, brown the pork leg roast in a large pot over medium heat.
Add 1 cup of liquid (such as chicken broth or beer) and ½ cup of wine.
Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the pork is tender.
Cooking Brined Pork Chops.
Pork chops can be grilled, pan-fried, or baked.
For grilling, preheat the grill to medium-high heat.
Grill the pork chops for 3-4 minutes per side, or until cooked through.
For pan-frying, heat a tablespoon of oil in a large skillet over medium heat.
Add the pork chops and cook for 3-4 minutes per side, or until cooked through.
For baking, preheat the oven to 205°C (400℉).
Bake the pork chops for 10-12 minutes, or until cooked through.