|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|*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.|
If you're planning to grill or smoke a pork butt or shoulder, an injection will ensure you end up with flavorful and moist meat. Made with apple juice or cider, cider vinegar, Worcestershire sauce, maple syrup, and spices, this recipe is a perfect mix of sweet and salty and pairs nicely with a variety of spice rubs. It's a quick and easy way to make your main dish extra special.
You'll need a meat syringe or injector for this recipe. They can be found in kitchen supply stores, with grilling supplies, or online. Inject the marinade throughout the pork to ensure that every part of the meat is flavorful.
This recipe makes enough marinade to inject an eight-pound pork butt, also known as a Boston butt or pork shoulder. Even though this piece of meat goes by a few different names, they're all the same cut from the shoulder of the pig and make delicious pulled pork. You can scale the ingredients up or down if your cut of meat is bigger or smaller. For ultimate flavor, use the same spice rub in the marinade as you use on the outside of the pork. With this type of technique, you can spread delicious flavor throughout a piece of pork before placing it on the grill or smoker.
- 1 cup/240 milliliters apple juice (or apple cider)
- 1/4 cup/60 milliliters apple cider vinegar
- 1/4 cup/60 milliliters water
- 2 tablespoons/30 milliliters Worcestershire sauce
- 2 tablespoons/30 milliliters maple syrup
- 1 tablespoon/15 milliliters butter (melted)
- 1 1/2 teaspoons pork rub
- 1 (8-pound) pork butt or shoulder
Gather the ingredients.
Season the pork on the outside as you wish. Combine the apple juice or cider, apple cider vinegar, water, Worcestershire sauce, maple syrup, melted butter, and pork rub in a small mixing bowl.
Using a meat injection syringe, inject the mixture into several different spots in the pork roast.
Grill or smoke right away or store in the fridge until ready to use (up to a few hours).
- Adding the pork rub spice mixture to the marinade means you'll get the flavors throughout the meat, not just the outside.
- If making the marinade ahead of time to inject later, store in an airtight container in the refrigerator for up to one week.
How to Use
- Stir the marinade well and add it to a meat injector. If needed, add in batches.
- Inject the marinade in several points throughout the pork, both deep and shallow, and on all sides.
- Let the pork rest as you heat up the grill or the smoker. Grill or smoke using your favorite methods or recipe.
- Discard any remaining marinade that has come into contact with the syringe and raw meat.