Add a little plumping action and favor to your smoked pork roasts with this quick and easy pork injection marinade!
Smoked pulled pork can be of the most delicious dishes out there however, pork butts and shoulders run the risk of during while on the smoker. Fortunately, you can mitigate this by using a pork injection marinade.
Why use an injection marinade on pork?
An injection marinade gives infuses the meat with extra flavor and maintains an equal balance of moisture throughout cooking. The best part about these marinades is that they are super simple to make!
The key to a good marinade is to start with the right pork rub. Next, is adding a liquid like broth, stock, wine, beer, apple juice, etc. Remember that herbs added to your marinade should be crushed. Bulky herbs and spices can get blocked up in the needle and make the injection process nearly impossible or incredibly messy. Crush your rub with a mortar and pestle, or pass it through a spice grinder before adding to the marinade.
- Apple cider vinegar
- White vinegar
- Low-sodium chicken broth ( or vegetable broth)
- Hot sauce
- Spice rub (see notes section)
- Unsalted butter
How to make it
- Bring apple cider vinegar, white vinegar, broth, hot sauce, and spice rub to a simmer over medium heat for 2 minutes.
- Once the rub has dissolved into the mixture, add butter and simmer for an additional 1-2 minutes.
- Remove mixture from heat and let it cool completely before using.
How to use a pork injection marinade
- If you are a visual learner, please see my video below.
- To use: draw some pork injection marinade into the meat injector. Next, insert the needle 1 1/2″ into the roast. Slowly release some of the liquid, and move on to the next area.
- If some pork injection marinade spills out, wipe it away and move on.
- Wrap the roast in plastic wrap and place it into your refrigerator for 2-4 hours.
- Discard any remaining marinade that has come into contact with raw meat.
Easy Pork Injection Marinade
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1/3 cup low sodium chicken broth
- 1 tablespoon hot sauce add more if preferred
- 1 tablespoon spice rub see notes section below
- 1 tablespoon unsalted butter
- Bring marinade ingredients to a simmer over medium heat for 2 minutes. Once rub has dissolved into mixture, add butter and simmer for an additional minute or two.
- Remove mixture from heat and allow it to cool completely before using.
- To use, simply draw some of the mixture into the meat injector, and insert into roast in multiple spots. Discard any remaining marinade that has come into contact with raw meat.
Need a Meat Injector?
Ofargo Marinade Injector
The Ofargo Marinade Injector is a classic style syringe. The marinade is sucked up through the 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 on this injector is small, but it will handle most jobs for a single family.