Quick Answer
Brining pork before cooking can definitely be worth it for a few key reasons:
- Brining makes pork juicier and more flavorful – The salt in the brine helps the pork retain moisture during cooking, resulting in a juicier final product. The brine also allows the pork to absorb extra flavor.
- Brining is easy – Making a simple brine takes just a few ingredients like water, salt, and sugar. Pork only needs to soak for 1-2 hours before cooking.
- Brining enhances tenderness – The salt softens muscle fibers in the meat, making it more tender and less likely to be dry or tough after cooking.
- Brining adds versatility – Brined pork works great for roasting, grilling, smoking, etc. The extra moisture and flavor makes it more forgiving across different cooking methods.
So if you have time, brining can take your pork from good to great with juiciness and flavor to spare. The small upfront effort pays off in the end result.
What is Brining?
Brining is the process of soaking meat or poultry in a saltwater solution (a “brine”) before cooking. The brine is typically made by dissolving salt and sugar into water, along with aromatic ingredients like spices, herbs, garlic, etc.
The main benefits brining provides are:
- Increased moisture – The salt in the solution helps the meat retain more moisture during cooking.
- Enhanced flavor – The sugars and aromatics infuse the meat with more complex flavors.
- Tenderized texture – Salt softens muscle fibers, resulting in a more tender final product.
These effects occur because the salt in the brine alters the structure of the meat at a molecular level. The salt breaks down some protein bonds, allowing the meat to soak up more liquid. This retention of moisture counters the drying effects of heat during cooking.
The flavor compounds and seasoning ingredients also get drawn into the meat, adding tastiness throughout. Extended exposure equals more thorough infusion.
Brining Times
For pork, a brining time of 1-2 hours is typically sufficient. Thick cuts like pork shoulder or roast may brine for up to 12 hours. The brining container should be kept chilled in the refrigerator during longer brines.
Here are general brining times for pork:
- Chops, tenderloin – 1 to 2 hours
- Loin roast, shoulder – 2 to 12 hours
- Fresh hams – 12 to 24 hours
Too much time can result in overly salty flavor, so the lower end of these ranges is best for most cuts.
Brine Ingredients
The basic brine is simple salt and water. However, many recipes include additional ingredients:
- Sugar – White sugar or brown sugar helps counteract harsh saltiness.
- Herbs & Spices – Dried or fresh herbs like thyme, rosemary, etc enhance flavor.
- Aromatics – Garlic, shallots, lemon add nice complexity.
- Alcohol – Small amounts of wine, beer, etc contribute acidity.
The below table shows amounts for a basic 1-quart brine solution:
| Ingredient | Amount |
| Water | 4 cups |
| Salt | 1/4 cup |
| Sugar | 2-4 tablespoons |
| Herbs, spices, aromatics | 1-2 tablespoons |
The saltiness can be adjusted by adding more water to dilute it if needed. Other flavors are adjusted to taste preference.
Brining Pork Loin
A whole pork loin is a great candidate for brining. The technique can take a lean cut and make it much juicier andflavorful.
Pork loin is one of the most versatile cuts – it can be roasted, grilled, smoked, sliced for chops, etc. Brining enhances the final dish regardless of cooking method.
Follow these simple steps for brining pork loin:
- Make the brine – Combine water, salt, sugar, and any aromatics in a pot and bring to a boil. Remove from heat and let cool completely before using.
- Submerge the pork – Place the entire pork loin in the brine. Weight it down with a plate if needed to keep fully submerged.
- Store chilled – Refrigerate the pork in the brine for 1-2 hours.
- Remove and rinse – Take the pork out of the brine and rinse under cold water. Pat dry thoroughly with paper towels.
- Cook as desired – The brined loin can now be cooked via roasting, grilling, smoking, etc. Cook to an internal temp of 145°F.
The brine can be reused a few times to get the most out of it. Make sure to keep it chilled.
Brined Pork Loin Cooking Times
Here are approximate cooking times for brined pork loin using different methods:
| Method | Cooking Time |
| Roasting (350°F oven) | 60-90 minutes |
| Grilling (Medium heat) | 30-40 minutes |
| Smoking (225°-250°F) | 2-3 hours |
The roast or chops can also be cooked to an internal temperature of 155°F-165°F for well done.
Always let the pork rest for 5-10 minutes before slicing or serving.
Brining Pork Chops
Brining helps keep pork chops ultra moist and tender when cooking them. The chops will stay succulent right to the center, even with thorough cooking.
Pork chops are quick to brine since they are thin cuts. Here is the process:
- Make brine – Dissolve 1/2 cup salt + brown sugar into 4 cups water. Add choice of aromatics.
- Submerge chops – Put chops in the brine, weighing down if needed to keep submerged.
- Chill 30-60 minutes – Let chops brine for 30 minutes up to 1 hour.
- Remove, rinse, pat dry – Take chops out of the brine and rinse. Dry thoroughly with paper towels.
- Cook as desired – Grill, pan sear, or bake until internal temp reaches 145°F.
The short brining time is sufficient to season the chops and impart noticeable moisture retention.
Do not brine the chops much longer than an hour, or they will get overly salty. 30 minutes gives great results.
Grilling Brined Pork Chops
Brined pork chops are ideal to throw on the grill. The brining makes them juicy and tender over the direct heat.
For grilling, aim for chops 1-inch thick. Try bone-in or boneless. Grill over medium heat for 5-7 minutes per side until cooked through.
Watch the temperature – once the internal temp hits around 140°F-145°F, they are ready. Let rest for 5 minutes before eating.
Pan Seared Brined Pork Chops
Brined pork chops also turn out excellent when pan-seared on the stovetop. Use a heavy skillet with a small amount of oil.
Heat the skillet over medium-high heat until very hot. Add a touch of oil then the chops. Sear for 2-3 minutes per side until browned.
Finish cooking through in a 375°F oven for about 5-8 minutes until 145°F internal temp. Rest then serve.
Brining Pork Shoulder
A pork shoulder roast, also called Boston butt or Boston shoulder, has great marbling that becomes super moist and tender after brining.
The steps are the same as brining other cuts:
- Make chilled brine – Combine water, salt, sugar, and aromatics and chill completely in the fridge.
- Submerge shoulder – Put the pork shoulder in the brine, weighed down if needed.
- Brine 12-24 hours – For best results, let the shoulder brine in the fridge overnight or up to 24 hours.
- Remove, rinse, pat dry – Take the pork out of the brine, rinse, and pat dry.
- Roast at 325°F until done – Roast in the oven to an internal temperature of 200°F for pull apart meat.
The brine deeply seasons and moisturizes the meat. Roasting brings out perfect flavor and fall-apart texture.
Using Leftover Brine
The brine can be reused 2-3 times if kept chilled between uses. Over time it will get more diluted with each use.
For a flavor boost:
- Add a pinch more salt
- Splash of vinegar for acidity
- Fresh herbs for new flavor
Discard the brine once it gets cloudy or develops off-odors. Make a new batch after several uses.
Pros and Cons of Brining Pork
Like most techniques, brining pork has both advantages and disadvantages:
Pros of Brining Pork
- Moist, juicy texture
- Enhanced, seasoned flavor
- More tender, soft meat
- Forgiving if overcooked
- Versatile for various cooking methods
Cons of Brining Pork
- Takes some time and planning
- Not ideal for all recipes or cuts
- Can make the pork too salty if over-brined
- Requires space in refrigerator for brining
Overall, the time commitment needed for brining pays off in the superior moisture and flavor. For larger roasts and chops, it makes a very worthwhile difference.
Conclusion
Brining introduces immense benefits to the cooking of pork, mainly increased moisture and tenderness that makes the meat much harder to overcook.
cuts like pork loin, chops, and shoulder all respond extremely well to brining before roasting, grilling, smoking, etc. Just 1-12 hours in a simple saltwater solution enhances juiciness and allows seasoning to deeply penetrate.
While not necessarily mandatory, brining pork is highly recommended whenever feasible to amplify the flavors and textures possible from this versatile meat. The minimal hands-on time needed upfront pales in comparison to the huge difference it imparts in the final dishes. For cooks wanting to step up their pork game, brining is one of the simplest ways to get there.