Boston Butt Injection Marinade

Boston butt injection marinade
Claire Cohen
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Makes about 2 cups (14 servings)
Nutritional Guidelines (per serving)
165 Calories
16g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes about 2 cups (14 servings)
Amount per serving
Calories 165
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 337mg 15%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Protein 1g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This marinade works well for injecting pork roasts that will be smoked and pulled. Make sure you grind the herbs and spices well so it won't clog the injection needle.


  • 2 teaspoons/10 mL salt
  • 2 teaspoons/10 mL pepper
  • 1 teaspoon/5 mL parsley (flakes)
  • 1 tablespoon/15 mL oregano (dried)
  • 1/2 teaspoon/2.5 mL rosemary
  • 1 large clove garlic (minced)
  • 1 medium onion (pureed)
  • 1 tablespoon/15 mL water
  • 1/2 cup/120 mL vinegar
  • 1 cup/240 mL olive oil
  • 1/2 cup/120 mL basil (chopped fresh)

Steps to Make It

  1. Using a mortar and pestle or spice grinder to grind herbs and spices, puree onion with 1 tablespoon of water in blender.

  2. Combine spices and onion with remaining ingredients and inject into meat.

  3. Cover pork (or whatever meat you are injecting) with plastic wrap and place into refrigerator for 8 to 24 hours.

  4. Grill or smoke as directed.