As stated before I am a Chef at Muffuletta In The Park. At the restaurant we use a brine for all our pork and chicken. We do this to add flavor and moisture to the meat. The fun of a brine is that you can add any herbs or spices you want from the garden. This recipe is a good starting point. I recommend that you keep the meat in the brine for a minimum of 4 hours. We do 24 hours at the restaurant. Enjoy!! Cooking brings family and friends together.