CAN YOU BRINE PORK TOO LONG RECIPES

Steps:

• Mix all of the ingredients together in whatever container is needed for the amount of meat you have.
• Add your meat and don’t forget it MUST be refrigerated. Small cuts should be brined for four hours while larger cuts can be brined overnight.
• When you remove your meat from the brine, thoroughly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!

Steps:

• Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
• Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
• Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
• The next morning, put everything in the crock pot and cook on LOW for 9 hours.
• After 9 hours, remove pork and shred using two forks.
• Remove liquid from crock pot and reserve.
• Add shredded pork back to the slow cooker.
• Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
• Let it cook an additional 15 minutes.
• Meanwhile make the  Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.