- 6 cups apple cider
- 4 cups water
- 2 cups apple cider vinegar
- 1/2 cup salt
- 1/2 cup brown sugar
- 1/2 cup Worcestershire sauce
- 2 tbsp garlic powder
- 2 tbsp onion powder
- Combine all ingredients in a tub large enough to accomodate the meat and brine (don't forget that the meat will displace alot of the brine. Make sure salt and sugar are completely dissolved.
- Set aside some of the brine (before putting in the pork) to inject into the meat.
- Complete immerse pork shoulder in brine for 8-12 hrs. (depending on the size of the cut).