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Cajun Pork Injection Marinade

This easy, homemade Cajun pork injection marinade is your best bet for a juicy tender and, flavorful pulled pork. Try it on pork loins and thick cut chops too! 

Surefire Pork Injection

Why buy a Cajun injector when you can make your own for half the cost? With just a few easy steps, you can infuse your pork roasts with big flavor! While this recipe is designed for pork, it can be used on lamb, wild game, chicken thighs, turkey, and more.

What is a pork injection marinade?

Pork injection marinades are easy to make and include three basic building blocks: An acid like cider vinegar or fruit juice, a flavorful liquid like broth, soy sauce, or Worcestershire sauce, and savory components like herbs and spices. This liquid is drawn into a specifically designed marinade injector then slowly injected into multiple parts of a roast. 

Why you should use an injection marinade on pork.

Certain meats cooked low and slow on the grill or smoker tend to dry out. One effective technique to prevent this from happening is to inject the meat with a marinade. Doing this not only helps to keep the meat moist during the cooking, but the marinade flavors the meat from the inside out.

cajun-pork-injection

Ingredients

  • Vegetable broth (substitute with chicken broth)
  • Apple cider vinegar
  • Voodoo Rub (or your favorite bottle Cajun seasoning)
  • Unsalted Butter
  • Worcestershire sauce

Notes on Voodoo Rub: This rub already includes, salt, sugar, garlic powder, and the right amount of spice. It’s perfect for those looking for bold flavor! If you’d like this injection marinade on the spicier side, add 1 teaspoon of Louisiana style hot sauce to the mixture.

Making a Cajun Pork Injection Marinade

  • Place all pork injection marinade ingredients into a small saucepan and simmer for 2-3 minutes over medium heat until well combined.
  • Remove the pan from the heat and cool marinade for 30 minutes before using. 

How to use it

  • Pull marinade into the syringe of your meat injector.
  • Carefully insert the injector needle 1 1/2″ deep into the muscle of the roast. Release a small amount of the Cajun marinade, and move on to the next spot. If there is overflow, wipe it away, and continue.
  • Carefully wrap the pork roast with plastic wrap, and place it into the refrigerator for 4-12 hours. 
  • Cook meat as directed.
  • Discard any remaining pork injection marinade that has come into contact with raw meat, to avoid cross contamination.
  • Make ahead and store it in an airtight container in the refrigerator for up to 5 days. 
  • Bring the marinade up to room temperature before using it.
cajun-pork-injection

Cajun Pork Injection Marinade

This Cajun style pork injection marinade is your best bet for a delicious, juicy, flavorful pulled pork. Try it on loin roasts and chops too!
5 from 2 votes
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Course: Marinades/Brines
Cuisine: American BBQ
Keyword: pork injection, pork injection marinade
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Calories: 137kcal

Ingredients

  • 1/2 cup vegetable broth (sub with chicken broth)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Voodoo Spice (or your favorite Cajun seasoning)
  • 1 tablespoon unsalted butter
  • 1 teaspoon Worcestershire sauce

Instructions

  • Place all pork injection marinade ingredients into a small saucepan and simmer for 2-3 minutes over medium heat.
  • Once the mixture is well combined, remove the pan from the heat and cool the marinade for 30 minutes before using.
  • Draw the Cajun marinade into the syringe of your meat injector.
  • Carefully insert the injector 1 1/2″ deep into the muscle of the roast. Release a small amount of the liquid and move on to the next spot. If there is overflow, wipe it away and continue.
  • Carefully wrap the pork roast with plastic wrap and place it into the refrigerator for 4-12 hours.
  • Discard any remaining pork injection marinade that has come into contact with raw meat.
  • Make ahead and store it in an airtight container in the refrigerator for up to 5 days.
  • Bring the marinade up to room temperature before using it.

Nutrition

Calories: 137kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 556mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4053IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

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