So I'm making Kenji's Cuban-Style Roast Pork for a charity cooking event I've got coming up. I've made it small batches before, but this one will be several pork butts, in the 25-30 lb range total. The recipe is awesome as it stands, but I'm wondering if it would benefit from brine soak prior to marinating? It's not necessarily dry when it's done..but to get the crispy exterior, it seems like there's a little flavor/moisture loss that I think a brine would help with. Any thoughts?
Submitted December 31, 2016 at 10:40AM by mvfd85 http://ift.tt/2hDoork
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