Get a head start flavoring your pork roasts with this tropical pork injection marinade. All you’ll need is a meat injector, a few ingredients, and you’re good to go!
This tropical injection marinade adds flavor and moisture to all cuts of pork. The pineapple juice and cider vinegar together form an incredible flavor enhancer and meat tenderizer. Use this injection solution on leaner cuts like pork loin roasts or 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 sweeter, dry rub like our Honey BBQ Rub. Now, let’s make this marinade, shall we?
- Pineapple juice (bottled or canned) works just fine; fresh pineapple juice is a potent tenderizer.)
- Chicken or vegetable broth
- Apple cider vinegar
- Honey BBQ Rub or your favorite sweet rub for pork
- Dark rum optional
- Soy sauce
- jalapeno powder (sub with cayenne)
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 let the mixture simmer 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.
- If made ahead of time, store tropical pork injection marinade in the refrigerator in an airtight container for 3-4 days.
- Please bring it to room temp for injecting into 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.
Tropical Pork Injection
- 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
- 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.