After brining fish (see “Cedar Planked Smoked Sesame Salmon and Tuna“) and thanks to Greg I’m now exploring brining pork shoulder for pulled pork. Pulled pork is amazingly simple, but requires preparation work. Brining adds to this, but is well worthy.
It seems that my pulled pork BBQ (see “Tutorial: BBQ Pulled Pork“) gets more and more fans :-). We will have a BBQ party for 10 person tomorrow evening :-). In preparation for that, the two pork shoulders started brining in the refrigerator from yesterday night on. Today we prepared the BBQ sauce for tomorrow, in four different styles: North Carolina, South Carolina, Alabama and Kansas: