Sunshine's bacon wrapped brined pork shoulder. Slow Roasted Pork Shoulder with Savory Apple Gravy. This brine is for a pork shoulder (butt) but would work for basically anything. The flavors used are some very basic aromatics.

Sunshine's bacon wrapped brined pork shoulder This easy pork shoulder brine recipe is the best way to guarantee perfectly smoked meat every time. Made with just salt, water, and herbs, your tender and tasty smoked pork will be your barbecue's showpiece. Becoming a grill or smoke master is an intimidating prospect for a lot of newcomers.

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, sunshine's bacon wrapped brined pork shoulder. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Slow Roasted Pork Shoulder with Savory Apple Gravy. This brine is for a pork shoulder (butt) but would work for basically anything. The flavors used are some very basic aromatics.

Sunshine's bacon wrapped brined pork shoulder is one of the most favored of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. They're fine and they look fantastic. Sunshine's bacon wrapped brined pork shoulder is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have sunshine's bacon wrapped brined pork shoulder using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sunshine's bacon wrapped brined pork shoulder:

{Take of brin the pork.
{Prepare 1/2 cup of sugar.
{Make ready 2 tbsp of salt.
{Prepare 2 tbsp of Apple cider vinegar.
{Take 2 quart of water.
{Make ready 2 lb of pork shoulder.
{Make ready of seasoning.
{Get 1 tbsp of garlic & herb seasoning ( no salt).
{Make ready 1 tsp of smoked paprika.
{Get 1 tsp of Ground cayenne pepper.
{Take of bacon thick slices.
{Take 14 of bacon thick slices.
{Make ready 4 of skewers.
{Get 1 of Heavy duty foil.

Smoked Bacon-Wrapped Pork Tenderloin with Maple-Bourbon Glaze. This is why I don't bother brining the tenderloin before smoking it, like I normally would. While you can do bacon-wrapped pork tenderloin in the oven, the smoker is key because it's all. Simple and delicious, this bacon-wrapped pork tenderloin is full of flavor and quick and easy to prepare.

Steps to make Sunshine's bacon wrapped brined pork shoulder:

To brin the pork shoulder first.in a big pot boil , water ,salt,sugar, and the apple cider vinegar , for 4 minutes , until sugar and salt is dissolved, take off heat let cool completely, add a cup of ice or two, add the pork shoulder, let Brin for 8 to 12 hours.place in refrigerator as it brins..
When 8 hours of brining , take the pork out of water , dry the pork , rub on garlic&herbs, smoked paprika,and highland tap for cayenne pepper.
Now preheat oven 375°F, while oven is heating , weave the bacon .on parchment paper.
Place the pork on top of weave bacon , in center, using the paper to lift the bacon over the pork one side at a time, wrapping the bacon around the pork holding the bacon in place ,stick the skewers at the ends holding bacon together.
Place in a baking wrack ,cover with foil and bake, for 1hour and 30 minutes with foil and 20 minutes without , lowering the heat to 350°F .for the last 20 minutes. Remember this is for a 2lbs pork shoulder..
After its cooked , place foil back on for 20 minutes then serve.

A homemade barbecue sauce is brushed on before the tenderloin is wrapped with strips of bacon, allowing for the flavors to infuse into the pork while on the grill. Pork Shoulder Brine - Credits: Good Food Recipes. After you have mixed them well altogether, pour off everything into the bag you used before with the The Pork shoulder and pork butt sections have a naturally high fat layers, so there is no need to brine it as long as you do when smoking other leaner. Prepping a pork shoulder: Keep the shoulder refrigerated until you're ready to cook it. Some pitmasters advocate letting the meat come to room temperature first, but I disagree.

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