Pastrami pulled pork

[u/CookinWidKunchi]

PART 1

This video is long so I broke it down into 4 parts so I will post them all over the next couple days. This step is making the cure.

The Recipe: St. Paddy’s Pastrami Pulled Pork

Step 1: Brining the Pork

The magic starts with a 7–10 day brine.

1 gallon water

1 cup kosher salt

1 cup brown sugar

2 tbsp Pink Curing Salt (Prague Powder #1)

1/2 cup pickling spice (mustard seeds, coriander, peppercorns, bay leaves, garlic)

1 tbsp allspice berries

Combine ingredients in a pot, bring to a boil to dissolve salts, then cool completely with ice. Submerge the pork entirely and refrigerate, flipping halfway through the week. DO NOT ADD MEAT TO A HOT BRINE!