How to Dry Brine Pork Shoulder for Juicy, Flavorful Meat

Dry brining is a simple but highly effective technique for producing incredibly moist, seasoned and flavorful pork shoulder. By rubbing the pork with salt and letting it rest in the fridge for 1-4 days, the salt will deeply penetrate the meat to draw out moisture and then re-absorb it along with the salt. This results in pork that is seasoned throughout while staying juicy and tender when cooked.

If you’ve struggled with dry, bland pork shoulder in the past, dry brining is the solution you’ve been looking for. Follow the steps below and you’ll be amazed at how much better your pork turns out.

What is Dry Brining?

Dry brining involves rubbing meat or poultry all over with salt, then letting it rest in the fridge uncovered for an extended period before cooking. Over time, the salt will draw moisture out of the meat to the surface where it dissolves the salt into a highly concentrated brine. This brine is then reabsorbed deep into the meat along with the salt, seasoning it thoroughly.

The main benefits of dry brining pork shoulder are

• Deeply seasons the meat
• Keeps it incredibly juicy and moist
• Enhances flavor
• Allows for better browning and a crisper bark when cooked

Compared to wet brining which soaks meat in a saltwater solution, dry brining provides much better flavor since it doesn’t dilute the pork’s natural flavor with added water. It’s also much easier since you don’t have to deal with giant buckets, brine disposal and keeping the meat submerged.

Step-By-Step Instructions

Follow these simple steps for flawless dry brined pork shoulder every time:

1. Get a Pork Shoulder

• Buy a fresh, bone-in pork shoulder roast (also called a Boston butt).
• Plan on using 1 Tbsp of kosher salt per 5 lbs of meat.
• Pork shoulder can be dry brined anywhere from 1 to 4 days. Longer = more seasoned.

2. Prep the Meat

• Pat the pork shoulder dry with paper towels.
• Trim off any excess fat or skin. This allows the salt to better penetrate the meat.

3. Make the Dry Brine

• In a small bowl, mix together:
  • 3 parts kosher salt
  • 1 part baking powder
• The baking powder helps the shoulder develop a crisper bark when cooked.

4. Apply the Dry Brine

• Rub the salt mixture all over the pork shoulder. Completely coat every inch.
• Use about 1 Tbsp of salt per 5 lbs of meat. Apply heavier for larger cuts.
• Press the salt mixture onto the meat so it adheres.

5. Rest in the Fridge

• Place the seasoned pork shoulder in a large ziplock bag or covered container.
• Remove as much air as possible and seal the bag/container.
• Refrigerate for 1 to 4 days, flipping occasionally. Longer = more seasoned.

6. Cook the Pork

• Remove pork from fridge and let come to room temp before cooking.
• Do not rinse off the salt! It has fully penetrated the meat.
• Cook as desired – roast, braise, grill or smoke.

And that’s it! By following these simple dry brining steps, you’ll end up with incredibly juicy, seasoned and flavorful pork shoulder every time. The salt penetrates deep into the meat to really boost its flavor and moisture retention.