Garlic Maple Pork Injection
This Garlic Maple Pork Injection marinade adds flavor and moisture while keeping the meat tender and juicy throughout the cooking process. Our pork injection marinade works perfectly with all cuts of pork. Use it with pork shoulder, ribs, or thick-cut pork chops. The beauty of the garlic maple injection is that it’s easy to assemble and use. You will need a meat injector for the job. See below for my recommendations. The recipe makes enough marinade for 1 large pork shoulder or two smaller roasts.
Ingredients:
- Apple juice
- Apple cider vinegar
- Real maple syrup
- Olive oil
- Granulated garlic
- Regular paprika
- Salt
How to Make a Garlic Maple Pork Injection Marinade:
- Simmer the marinade ingredients over medium-high heat for 1 minute.
- Reduce heat to low and simmer for 5 additional minutes.
- Remove pan from the heat, and allow the mixture completely before using on pork.
- Make ahead of time and store the mixture in an airtight container in the refrigerator for 5 days.
- Bring to room temperature before using.
- Discard any leftover injection 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:
- Prep and trim the pork roast as directed.
- Draw some of the marinade 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 proceed.
- 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.Photo by: Sabrina Baksh
Print Pin RateServings: 1 Cup
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.
Notes
See the Best Pork Injection Marinade Recipes for more ideas!
Like this recipe? Try some of our Best Pork Injection Marinades.
Need an injector? For an inexpensive solution, I recommend the Ofargo Marinade Injector.
