Pork Injection Marinade

Easy Pork Injection Marinade Recipe

The Spruce

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: Makes 1 3/4 cups (serves 12)
Nutritional Guidelines (per serving)
63 Calories
3g Fat
5g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Makes 1 3/4 cups (serves 12)
Amount per serving
Calories 63
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 14mg 5%
Sodium 39mg 2%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Protein 4g
Calcium 15mg 1%
*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 is a great recipe for a pork injection solution. With this type of technique, you can spread delicious flavor throughout a piece of pork before placing it on the grill or smoker.

Ingredients

  • 1 cup/240 milliliters apple juice or cider
  • 1/4 cup/60 milliliters cider vinegar
  • 1/4 cup/60 milliliters water
  • 2 tablespoons/30 milliliters Worcestershire sauce
  • 1 1/2 teaspoons/7.5 milliliters pork rub (use the same rub as on your meat)
  • 2 tablespoons/30 milliliters real maple syrup
  • 1 tablespoon/15 milliliters melted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork injection marmalade
    The Spruce 
  2. Coat meat with pork rub. Combine marinade ingredients in a small plastic or glass bowl.

    Rub pork and combine marinade ingredients
    The Spruce 
  3. Using meat injection syringe, inject the mixture into several different spots in the pork roast.

    Inject pork with marinade using a syringe
    The Spruce 
  4. Store until ready to use.

    Finished pork with rub and marinade
    The Spruce 
  5. Enjoy!

Tips

  • The secret here is to add your pork rub to the mixture to get the flavor inside and out.
  • This will make enough to inject one 8-pound pork butt. Discard any remaining marinade that has come into contact with the syringe and raw meat.
  • If making ahead of time, store in an airtight container in the refrigerator for up to 1 week after preparation.