Ingredients

2 cups apple cider vinegar

1 cup morton table salt (these are equilivants: 1.5 cup morton kosher salt; 2 cup diamond crystal kosher salt…member just use ONE salt type)

1 cup DARK brown sugar

1 tablespoon whole black peppercorns (can use multi)

1 tablespoon mustard powder

1 tray ice cubes

1 porkloin (pounds unknown)

Preparation

  • Measure the vinegar into a saucepan and bring to a boil.

  • In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.

  • Pour the hot vinegar into the container, and stir to dissolve.

  • Let stand for about 15 minutes to develop the flavors.

  • Add the ice cubes.

  • Quick freeze mix to bring to 40 degrees.

  • Add pork to the brine. (i used my injector to poke holes for faster prep)

  • Refrigerate for 12-24 hours.

  • Papertowel dry the meat.

  • Cook pork as desired. Bake at 350 for couple hours, Pan fry or grill for about 15 minutes over medium-high heat, turning once.

(is not recommened anywhere to use a slow-cooker for any brined meat)