I always prefer to brine pork or poultry before cooking. The brining process not only breaks down proteins and tenderizes the meat, but also adds moisture (through osmosis), making the meat “juicier” and also less likely to dry out when cooking.
I brine the meat in a clear plastic Cambro container as soon as I get it home from the supermarket. After brining, I wrap the parts in plastic wrap and freeze what I’m not going to use immediately. When I’m ready to use it in a recipe, I simply defrost it, and since it’s pre-brined, it’s ready to go. Follow the jump for exactly how to do it.