WARNING,WARNING,.... Follow along at your own risk... bring your own napkin!!
"Brine" may have been a incorrect term, I suppose "Marinade" would be more appropriate?
Anyhow, once again I am combining idea's from multiple recipes that sound appealing to my taste into true experimental fashion...
So far I have the 6.4lb bone-in Butt "Marinating" in a concoction that sound's strangely appealing to me...
Marinade:
* 2 cups Apple Cider Vinegar
* 1 cup Corn Oil (or similar?)
* 1 can frozen Pineapple Juice Concentrate, defrosted
* 1/4 cup non-iodized Salt (I used Sea Salt)
* 1/8 cup Paprika (I used 50/50 mix Hungarian HOT and Smoked Paprika mixed)
* 1/8 cup Worcestershire Sauce
* 1/8 cup White Pepper (dang, this stuff is SPENDY! I used a "3-Peppercorn Medley" freshly run through a grinder)
* 1 TBS Chicken Bouillon granules
* 1 Heaping TBS freshly minced Garlic (or more to taste, I like Garlic so I added 2!)
Combine all ingredients into a non-reactive container bla bla blah (I used the "ceramic bowl" from my 6qt crock pot along with lid, also consider use of a disposable aluminum pan) and whisk thoroughly until well blended. Add Pork into container along with marinade (enough to cover meat). Cover tightly. Refrigerate overnight if possible, or for a minimum of 6 hours...
This is the frozen/melting Pineapple Juice concentrate log with a blob of minced garlic and a healthy dusting of pepper and paprika floating in the rest of the broth... melting...
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5198_zps5ec101d8.jpg.html
This is the Butt soaking in the marinade fat cap up... I keep flipping it over and over just because I'm hungry for tomorrow and bored with today
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_5201_zps5543a055.jpg.html