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 â€œjuicierâ€ 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 Iâ€™m not going to use immediately. When Iâ€™m ready to use it in a recipe,Â I simply defrost it, and since itâ€™s pre-brined, itâ€™s ready to go. Follow the jump for exactly how to do it.