Sure. Bone in or boneless? I brine my pork for an hour per pound in a mixture of kosher salt, brown sugar, soy sauce and what ever rub I will use on the outside, but I only buy pork that isn't enhanced. Then I season it and cook it at 325-ish until it hits 140 internal, rest and slice.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
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