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Ingredients
US|METRIC
4 SERVINGS
- 5 bone-in pork shoulder blade roast (Duroc)
- 10 dried New Mexican chile peppers (toasted and ground)
- 100 leaves
- 25 fennel (branches)
- 3 gal. water (reduced to 2 gallons)
- 6 bay leaves
- 1/2 cup honey
- 2 Tbsp. juniper berries (California)
- 3 cups vinegar (blackberry)
- 8 oz. dried mission figs
- 6 oz. blackberries (ripe)
- 20 grams dried New Mexican chili peppers (roughly 6)
- 3 cups water
- 3/4 cup honey
- 4 onions (wild)
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Directions
- 1. Reduce 3 gallons of seawater to 2 gallons to adjust the salinity to roughly 7%
- 2. While the water is still warm, stir in the remaining ingredients and cool
- 3. Pour over pork butts and brine for 24 hours
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