I personally like brining, particularly any poultry, and pork works well too. You will find many opinions here from those that love it to those that hate it(or at least have no use for it). Some say it adds to the flavor, tenderness and moistness off the finished product, others say it distracts from the "true" flavor of the meat. Best thing to do is to start with a basic brine and then try some variations to fit your own tastes, and then decide for yourself if it is worth it or not. As I said, I am personally a fan of brining.
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