We get lots of calls about brining turkeys on our Thanksgiving hotline each year and I've been intrigued. This Thanksgiving I finally brined my own and the end result was deliciously moist and silky textured-- even the white meat was incredibly juicy. So, in continuing my exploration of brining I decided to brine the pork for today's sandwich. It was so easy and the meat turned out tender and flavorful; I might just keep on exploring. How about you, done much brining?
Oh, and the pork makes plenty to have enough for dinner the night before.