Pork Chops (1 inch thick): Brine for 1 to 2 hours. Tenderloin: Brine for 2 to 4 hours. Pork Roasts (4-5 pounds): Brine for 4 to 8 hours. Whole Pork Shoulder or Pork Butt: Brine for 8 to 12 hours or overnight.