Prepare this fantastic Hawaiian-style tropical pork injection marinade for large roasts using simple, easy to find ingredients.

This tropical pork injection marinade infuses flavor and moisture into any pork cut. The combination of pineapple juice and cider vinegar will tenderize the meat, and the fruit juice adds a slight sweetness to smoked and roasted pork. You can use this injection solution on any pork cut – whether it’s a lean cut like pork loin roast or large, tough cuts like pork shoulder.

Please keep in mind that since this tropical pork injection contains two types of acids and rum, you will need to adjust the marinating time. Plan on 4-6 hours, rather than 12 or more. We recommend pairing this amazing injection marinade with a sweet, dry rub like our Hawaiian Rub or Honey BBQ Rub.

Ingredients

• Pineapple juice (bottled or canned works just fine, but fresh pineapple juice is a potent tenderizer.)
• Chicken or vegetable broth
• Apple cider vinegar
• Honey BBQ Rub or Hawaiian Rub (or use your favorite sweet rub for pork)
• Butter (unsalted)
• Dark rum (optional)
• Soy sauce
• Jalapeno powder (sub with cayenne)
• A good-quality meat injector

How to Make Tropical Pork Injection

• Bring all ingredients (except rum) to a high simmer in a small saucepan for 1 minute.
• Reduce heat to low, add rum, and simmer mixture for 2 minutes, stirring occasionally.
• Remove from heat and let the mixture cool for 10 minutes before using.
• Use this tropical pork injection marinade on thick-cut pork chops, pork loin, pork ribs, pork brisket, or large roasts like pork shoulder.
• Discard any remaining mixture that has come into contact with raw meat.

Making Ahead

• If making this tropical pork injection marinade ahead of time, store it in the refrigerator in an airtight container for up to 4 days.
• Bring it to room temperature before injecting the pork. The best way to do this is to set the container with the pork injection marinade on the counter for 45 minutes to one hour or gently warm it in 15-second increments in the microwave until lukewarm.

More Recipes to Try!

• The Best Pork Injection Marinades
• Pineapple, Rum and Ginger Steak Marinade
• Grilled Pineapple

Print

Tropical Pork Injection Marinade

Prepare this fantastic Hawaiian-style tropical pork injection marinade for large roasts using simple, easy to find ingredients.

Course Marinades/Brines

Cuisine American Food

Keyword pork injection

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Servings 1 Cup

Calories 204kcal

Ingredients

• 1/2 cup pineapple juice
• 1/4 cup chicken or vegetable broth
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons rub mixture
• 1 tablespoon butter
• 2 teaspoons dark rum optional
• 1/2 teaspoon soy sauce
• 1/2 teaspoon jalapeno powder sub with cayenne

Instructions

• In a small saucepan bring all ingredients (except rum) to a high simmer for 1 minute. Reduce heat to low, add rum and let mixture simmer for 2 minutes, stirring occasionally. Remove from heat and let mixture cool for 10 minutes before using. Discard any remaining mixture that has come into contact with raw meat.
• If making ahead of time, store mixture in the refrigerator in a covered container for 3-4 days after use. Bring to room temp for injecting into pork.
• Use this injection marinade on thick cut pork chops, pork loin, pork ribs, pork brisket or large roasts like pork shoulder.

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 321mg | Potassium: 238mg | Fiber: 1g | Sugar: 12g | Vitamin A: 507IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg

The post Tropical Pork Injection Marinade appeared first on BBQ & Grilling with Derrick Riches.