Peter's Pork Brine Recipe

3/4 cup coarse kosher salt

3/4 cup granulated sugar

1 cup boiling water

2 quarts cold water (add more cold water if pork not fully covered)

1 tablespoon black pepper

Clean the pork of any silver skin as usual.  A heavy-duty plastic tub, stainless-steel bowl or stock pot can work as a brining container (make sure the container fits in your fridge first), as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.

Dissolve sugar in the boiling water on the stove. Add sugar water to the cold water in the stock pot; add salt and peppercorns and stir until salt dissolves completely, I add a lot of ice here too to make sure it is very cold, test the temperature before adding the pork. Place your pork in the water, I cover the pot with a lid or plastic wrap and place in the refrigerator for 6-12 hours. Any longer than this and the pork texture will deteriorate.

Remove pork from the water and rinse twice with cold water to remove all salty brine. Pat dry and it's ready to cook.