- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- 3 tablespoons spice rub (the same that you'll be using on the roast)
- 2 tablespoons butter melted
- 1 tablespoon Worcestershire sauce
Make sure that the Pork Rub is well pulverized. Large chunks of herbs can become stuck in the injector. If possible, grind them down further in a mortar and pestle or spice grinder.
Combine all marinade ingredients in a medium bowl. Let stand for 10-15 minutes, and stir. Salt should be well dissolved. Whisk the ingredients together right before you start injecting.
Fill the syringe and inject the solution into multiple parts of the pork roast. Cook meat as directed.
Discard any marinade that has come into contact with raw meat.
Make injection marinade ahead of time and store in a covered container in the refrigerator for up to 5 days after preparation. Double or triple the recipe if you are planning on smoking additional pork roasts.
Calories: 151kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 212mg | Potassium: 471mg | Fiber: 2g | Sugar: 16g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 191mg | Iron: 6mg