Now brining meat is something I love to do ... or bag for up to 4 days in the fridge. You can freeze smoked pork shoulder ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

If you have never made pork shoulder roast, I recommend checking out my post -> here. I love that the meat is versatile and can be made with a rub, injection, or brine. You can do an even slower smoke ...

Place chops in a container and pour over the brine. Refrigerate overnight ... Brush the apples with oil and place on tray. Roast until they are soft and burst. Don’t worry about burnt bits.

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...