Q: I'm using a Boston butt to make pulled pork. Do I need to brine the meat first?
Sent by Wayne
Editor: I don't typically brine the meat when I make pulled pork. Instead, I season the meat with salt, pepper, and spices, then cook it in the oven over moderate heat for a few hours. From the combination of cooking liquid and long, slow cook time, the meat comes out tender and juicy.
Readers, how do you make pulled pork? Do you brine the meat first?