Pork Butt Marinade Injection
Pork Butt Marinade Injection adds moisture and deep flavor to pork shoulder before it goes on the smoker. This easy pork injection recipe combines apple juice, vinegar, melted butter, Worcestershire sauce, and pork rub to help make pulled pork tender, juicy, and full of flavor from the inside out.
Servings: 2 cups
Ingredients
- 1 cup apple juice or cider
- 1 tbsp pork butt rub
- ¼ cup water
- ¼ cup apple cider vinegar
- ¼ cup butter melted
- 2 tbsp Worcestershire sauce
Instructions
- In a medium-sized bowl, combine the ingredients for the injection marinade. Use a whisk or fork to incorporate all of the ingredients.
- Store the marinade in an air-tight container in the fridge for 3-4 days, or use right away. If you store it in the fridge, let it warm to room temperature before injecting it into the pork butt.
- If you are using it now, follow our recipe for smoked pork butt for the easiest and tastiest pulled pork. When injecting the pork, inject it in a grid-like pattern. inject the marinade in several spots all around the pork butt until the marinade flows out.
Video
Notes
- Variations: see the recipe variations section in the post for ideas on how to change the flavors and put a spin on the recipe.
- Mix the ingredients well to ensure that there are no clumps of seasoning in the marinade. Clumps may cause your injector to clog.
- Grid pattern: when injecting the pork butt, inject the pork in a grid-like pattern in 1-inch spacing intervals. Be sure to inject every location the pork butt and insert the needle about 2-3 inches deep. Inject until the marinade flows out from the meat.
Nutrition
Serving: 1g | Calories: 28kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 36mg | Sugar: 1g