This easy, homemade Garlic Maple Pork Injection marinade adds extra flavor and locks in moisture, guaranteeing that the meat remains tender and juicy throughout the cooking process.

My injection marinade recipe can be used on all pork cuts, including pork shoulder, ribs, or thick-cut pork chops. It’s easy to assemble and even easier to use! This recipe makes enough marinade for 1 large pork shoulder (8-10 pounds) or two smaller roasts (4-5 pounds each).

MEAT INJECTOR: You will need a food-grade meat injector for this recipe. The good news is that you can find meat injectors at most hardware stores or through online retailers. If you are unsure which one is right for you, see our recommendation below.

Ingredients

• Apple juice (substitute with apple cider)
• Apple cider vinegar (substitute with white vinegar)
• Real maple syrup (avoid using pancake syrup)
• Olive oil
• Garlic powder
• Regular paprika
• Salt

How to Make a Garlic Maple Pork Injection Marinade

• Simmer the marinade ingredients over medium-high heat for 1 minute. Reduce the heat to low and simmer for 1-2 more minutes.
• Remove from the heat, and cool for 1 hour.
• Make this marinade ahead of time and store it in an airtight container in the refrigerator for 5 days. Microwave it for 15-20 seconds before using.
• Discard any leftover marinade that has come into contact with raw meat.
• Substitute regular paprika with smoked paprika for a smokier pork injection marinade.

Using a Pork Injection Marinade

• Prepare and trim the pork roast.
• Draw some of the marinade liquid into the syringe.
• Insert the needle into the pork roast about 1 1/2″ deep.
• Slowly inject the garlic maple marinade solution.
• If spillage occurs, gently blot it away with clean paper towels and keep going.
• Gently cover the pork roast with plastic wrap, and place it into the refrigerator for 4-12 hours.

More Recipes!

• Easy Maple Brine
• Best Pork Injection Marinades
• Garlic Butter Turkey Injection Marinade

Print

Garlic Maple Pork Injection

Upgrade your smoked pork with homemade garlic maple injection marinade. It adds flavor, locks in moisture & keeps meat tender during cooking!

Course Marinades/Brines

Cuisine American BBQ, American Food

Keyword pork injection, pork injection marinade

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Cup

Calories 289kcal

Ingredients

• 1/4 cup apple juice
• 1/4 cup real maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt

Instructions

• Place all ingredients in a small saucepan and bring to a simmer over medium-high heat for 1 minute.
• Reduce heat to low and simmer for 1-2 morel minutes.
• Remove from heat, and let mixture cool completely before using on pork.
• If making ahead of time, store marinade in an airtight container in the refrigerator for 5 days. Bring to room temperature before using. You can do this by microwaving the marinade for 20 seconds or leaving it on the countertop for 30 minutes before using.
• Discard any leftover injection marinade that has come into contact with raw meat.
• For a smokier flavor, substitute regular paprika with smoked paprika.
• How to use:
• Prep and trim the pork roast (ribs, chops, or whatever cut of pork you are using).
• Draw up some of the liquid into the syringe.
• Penetrate the pork roast about 1 1/2″ deep, and slowly inject the garlic maple injection solution.
• There might be some. Take it slow and inject it into multiple spots. If some of the marinade spills out, blot it away with clean paper towels and proceed.
• Wrap your pork roast with plastic wrap and place it into the refrigerator for 4-12 hours.

Notes

 

 

Nutrition

Calories: 289kcal | Carbohydrates: 53g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 598mg | Potassium: 358mg | Fiber: 1g | Sugar: 42g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

The post Garlic Maple Pork Injection appeared first on BBQ & Grilling with Derrick Riches.