This Garlic Maple Pork Injection marinade adds flavor and moisture that keeps the meat tender and juicy during cooking. Our injection marinade works perfectly with all cuts of pork, including pork shoulder, ribs, or thick-cut pork chops.
This garlic maple injection is 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).

You will need a proper meat injector for the job. But, don’t worry! You can find most meat injectors at hardware stores or through online retailers. Don’t know which one to buy? See below our recommendation below.

Ingredients:

Apple juice
Apple cider vinegar
Real maple syrup
Olive oil
Granulated garlic
Regular paprika
Salt

Garlic Maple Pork marinade — derrickriches.com

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 5 more minutes.
Remove marinade 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.
Let it sit at room temperature for 1 hour before using.
Discard any leftover marinade that has come into contact with raw meat.
Substitute regular paprika with smoked paprika for a smokier 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 injection solution.
If some of the marinade spills out, blot it away with clean paper towels and keep going.
Cover the pork roast with plastic wrap, and place it into the refrigerator for 4-12 hours.

Garlic Maple Pork Injection

Lean cuts of pork can dry out on the grill or in the smoker. This Garlic Maple Pork Injection marinade puts flavor and moisture inside the meat, keeping it tender and juicy through the cooking process. This injection solution works perfectly with all kinds of pork, but particularly pork loin roasts.

5 from 1 vote

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Course: Marinades/Brines

Cuisine: American BBQ, American Food

Keyword: pork injection, pork injection marinade

Prep Time: 5

Total Time: 5

Servings: Cup

Calories: 289kcal

Author: Derrick Riches and Sabrina Baksh

Ingredients

1/2 cup apple juice
1/4 cup apple cider vinegar
2 1/2 tablespoons maple syrup
1 tablespoon olive oil
2 teaspoons granulated garlic
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 5 additional minutes. The granulated garlic must be well dissolved before removing from heat.
Let mixture cool completely before using on pork.
If making ahead of time, store the mixture in an airtight container in the refrigerator for 5 days after preparation. 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 or so.
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.