"Pickle juice is made with vinegar and plenty of salt, both of which are known for their tenderizing properties. Furthermore, garlic, mustard seeds, and other spice pods bring plenty of flavors that pair beautifully with the savoriness of the pork. Pickle juice is thus a meat tenderizer and flavor agent, leading to juicy pulled pork that's bursting with spicy, aromatic tasting notes."
"Blend pickle juice with water and seasonings to inject into a large pork roast before throwing it on the grill. You can also submerge pork shoulder in a blend of pickle juice, water, and seasonings to marinate it. Celebrity chef Michael Symon adds pickle brine to a spray bottle to mist pork as it smokes which, in his words, "adds brightness and keeps things juicy.""
"If you're slow-cooking pork using a wet method, pickle juice will make for a flavorful braising liquid to blend with broth, water and spices. If you're using pickle juice to brine and tenderize pork, you'll need between 2 and 3 cups of it for a 3 to 4 pound pork shoulder. For injections, you can limit pickle juice ratios to half a cup of pickle juice per 1.5 cups of water."
Pickle juice made from vinegar and salt tenderizes meat and adds flavor. Garlic, mustard seeds, and spices in pickle juice pair with pork’s savoriness to produce juicy pulled pork with spicy, aromatic tasting notes. Pickle juice can be blended with water and seasonings for injection into a pork roast before grilling, or used to marinate pork shoulder by submerging it in a pickle juice, water, and seasoning blend. It can also be misted onto pork shoulder during smoking using a spray bottle to add brightness and keep the meat juicy. For wet slow-cooking, pickle juice can be used as part of a braising liquid mixed with broth, water, and spices. Typical amounts include 2 to 3 cups for a 3 to 4 pound shoulder, and about half a cup per 1.5 cups of water for injections.
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