When Pigs Fly

Off your plate.  Pork shoulder roast, brined.  I have come to realize that brining pork is the only way to go.  It keeps it juicy and seals in the flavor.  Brining can also be fun ( I know, I'm lame).  You can switch it up, depending on what you are going for.  A standard, run of the mill brine, would consist of salt, brown sugar and water.  Lots of salt and sugar, and enough water to dissolve both and cover the meat.  Last night I made a up a brine of about 3/4 cup canning salt, 1/2 cup brown sugar, 2 cups pineapple juice (left over from draining fruit from Easter), some fresh cracked pepper and enough water to dissolve the salt and sugar and cover the meat.  It should taste pretty strong, predominantly salty.  Don't worry, it won't ruin the meat.  It will make the meat soar to new heights.  Flavor and moisture, both something that pork lacks alone.  I slow roasted at 300 degrees for about 4 hours and it was WELL done.  Fall off the bone, melt in your mouth, no need for a knife, kinda well done.  Served with left over hot German potato salad and a lovely garden salad.  The salad consisted of romaine lettuce, celery, carrots, yellow pepper, Vidalia onion, avocado and craisins with a mustard fig dressing (that I whipped up, with some delightful fig preserves I scored at TJ Maxx).  Love that store.  I think this versatile recipe will be sure to please, with many variations and options in your future.  It will "fly" off their plates-promise.