Mexican Style Brine For Pork Shank

 

1 bone in pork shoulders about 4-5 Lbs

1 cup kosher salt

1 cup sugar

1 gallon of water

4 gualjillo dried chili pods broken up

1 fresh jalapeno

2 tbsp of dried marjoram leaves

1 tbsp fresh ground and toasted coriander seed

2 tbsp of dried oregano leaves

2 tbsp of ground cumin

6 bay leaves

Small hand full of black peppercorn

½ a cup of spice rub (see recipe)

1 whole fresh lemon

1 whole fresh lime

fresh garlic 8 cloves

fresh onion ½ rough chopped

 

Combine all ingredients and mix until salt and sugar are completely dissolved.

Brine pork shoulder for a  minimum of 2 days. Puncture holes in pork so brine can be absorbed. Cook at a low temperature of 230 degrees for at least six hours.