This 5-ingredient flavor-boosting pork injection marinade will enhance the flavor and moisture of large pork roasts, such as pork butt and pork shoulder. This must-try marinade is simple to make and easy to use!
A pork injection marinade is one of the best ways to achieve phenomenal smoked pork. It can be a struggle to keep large cuts of meat moist and flavorful during a long cooking process, but injecting them with a marinade is a great way to add moisture, flavor, and tenderizing power.
Experienced Pitmasters have used injection marinades decades! A marinade solution remains key to smoking a fantastic pulled pork barbecue. Invest in a good-quality meat injector and take your smoked pork game to championship level.
Injection Marinade Ingredients
- Apple juice
- Apple cider vinegar
- Spice rub (the same rub used for seasoning the pork roast)
- Melted Butter
- Worcestershire sauce
How to Make a Flavor-Boosting Pork Injection Marinade
- Preparing the Pork Rub: Make sure the Pork Rub is well pulverized. Large chunks of herbs can become stuck in the injector. Grind them down further in a mortar and pestle or spice grinder.
- Making the Injection Marinade: Combine all the ingredients for the pork injection marinade in a medium bowl. Let it stand for 10 minutes, and whisk a few times before using.
- Injecting the Roast: Fill the syringe with marinade, and inject it into multiple parts of the pork roast. See my video below for injection technique.
- Marinating: Carefully wrap the pork roast in plastic wrap, and place it in the refrigerator for 1-4 hours.
- Cook the Roast: Season and cook the pork roast as directed.
- Safe Handling: Discard any leftover marinade that has come into contact with raw meat.
Pork Injection Pro Tips
- Leakage: There will be some leakage when you inject the marinade into the meat. Move slowly and inject the solution into multiple spots. If some pork injection marinade spills, blot it away with clean paper towels and proceed.
- Flavor: It’s best to use the same dry rub that you’ll be using to season the roast. However, if you’re using a different rub, choose one with a similar flavor profile.
- Marinade Temperature: It is best to match the marinade temperature to the internal temperature of the meat. A matching temperature will help it stay in place better. Use a meat thermometer to check before using the marinade.
- Injection Spots: Avoid injecting marinade near the bone. If you hit the bone with the meat syringe, pull back about half an inch and inject there instead. Avoid injecting fatty tissue.
- Long Marination: If you’re injecting your pork butt several hours before, wrap it tightly in plastic and store it in the fridge. Do not marinate longer than 12 hours.
More Injection Marinade Recipes!
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Flavor-Boosting Pork Injection Marinade
An easy recipe for the best flavor-boosting pork injection marinade. Use this mixture to help keep your smoked pork tender and flavorful throughout the cooking process.
Course Marinades/Brines
Cuisine American BBQ
Keyword pork injection
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 1 cup
Calories 151kcal
Author Derrick Riches
- 1/2 cup apple cider (sub with apple juice)
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons spice rub (the same that you'll be using to season the roast)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons melted butter
Make sure the Pork Rub is well pulverized. Large chunks of herbs can become stuck in the injector. Grind them down further in a mortar and pestle or spice grinder.
Combine all the ingredients for the pork injection marinade in a medium bowl. Let it stand for 10 minutes, and whisk a few times before using.
Fill the syringe with marinade, and inject it into multiple parts of the pork roast. See my video below for injection technique.
Carefully wrap the pork roast in plastic wrap, and place it in the refrigerator for 1-4 hours.
Season and cook the pork roast as directed.
Discard any leftover marinade that has come into contact with raw meat.
Make this marinade up to 3 days in advance, and store in the fridge in an airtight container.
Calories: 151kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 212mg | Potassium: 471mg | Fiber: 2g | Sugar: 16g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 191mg | Iron: 6mg
Recommended Injectors
Ofargo Marinade Injector
The Ofargo Marinade Injector is a classic-style syringe. The marinade is sucked up through the injection needle and then pushed back into the meat. The needle on this model is large enough that it shouldn’t clog. Still, make sure that your marinade is near water thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher safe and durable enough to last for several years. The volume of this injector is small, but it will handle most jobs for a single-family.
Oklahoma Joe’s Trigger Meat Injector
The Oklahoma Joe’s Trigger Meat Injector is more of a marinade pump than a syringe injector. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. At around $30, you pay a little more, but it can handle a lot more injecting. It will save your hands if you have a lot to do.
Chop’s Power Injection System
Do you need to inject a dozen whole pork shoulders? Then this is the system you need. The tank holds a gallon of injection solution. Pump up the pressure and start injecting. It is the system used by caterers and BBQ competition cooks. Easy on the hands, it will allow you to inject at lightning speed. Of course, it costs around $160, so this is really for those who make money on barbecue.
The post Flavor-Boosting Pork Injection Marinade appeared first on BBQ & Grilling with Derrick Riches.
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