What to Inject Pork Butt With – Flavorful Liquid Marinades

Injecting a pork butt before smoking or roasting is a great way to infuse flavor and moisture deep into the meat. The right pork butt injection can make the finished pulled pork incredibly juicy, tender and packed with flavor. But what should you inject a pork butt with? Here are some top recipes and ingredients to use.

Why Inject Pork Butt

Pork shoulder or butt is a large, tough cut of meat with a good amount of connective tissue When smoked low and slow, this breaks down into succulent pulled pork However, the innermost parts can still end up a bit dry.

Injecting a flavorful liquid marinade into the meat allows you to

• Add moisture to the interior of the pork.
• Infuse extra flavor.
• Tenderize and break down connective tissue.
• Prevent the butt from drying out.
• Season the meat thoroughly.

This gives you incredibly juicy and flavorful pulled pork even from the inside. The injection penetrates deep into the meat unlike a dry rub which only seasons the outer surface.

Best Ingredients for Pork Butt Injection

There are many options when it comes to making an injection for pork butt or shoulder. Here are some of the most popular ingredients to use:

Apple juice or cider – The fruit juices add sweetness, tenderizing enzymes and moisture.

Vinegar – Apple cider, white or red wine vinegar helps break down tough connective tissue.

Broths – Chicken or beef broth provides savory flavor and moisture.

Fruit purees – Crushed pineapple, mango or pear puree lend sweetness and juiciness.

Worcestershire sauce – Adds depth of flavor, umami and tenderness.

Soy sauce – For salty, umami flavors.

Hot sauce – Sriracha, Tabasco or other hot sauces bring heat and flavor.

Melted butter – Makes the pork extra moist and tender.

Herbs and spices – Garlic, onion, chili powder, cumin, oregano, etc add flavor.

Sweeteners – Sugar, honey, maple syrup contribute sweetness and browning.

Salt – For seasoning and to help break down protein. Add in moderation.

Phosphates – Meat tenderizing phosphates help retain moisture.

5 Best Pork Butt Injection Recipes

Here are 5 top recipes for injecting moisture and flavor into pork butt:

1. Apple Juice Injection

• 1 cup apple juice
• 1⁄4 cup olive oil
• 3 tbsp brown sugar
• 1 tbsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1⁄2 tsp black pepper

2. Pineapple Injection

• 1 cup pineapple juice
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1⁄2 tsp ground ginger

3. Cherry Coke Injection

• 12 oz can Cherry Coke
• 1⁄4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder

4.beer Injection

• 12 oz beer (lager or ale)
• 1⁄4 cup apple juice
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1⁄2 tsp cayenne pepper

5. Phosphate Injection

• 2 cups apple juice
• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp phosphate
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder

How to Inject a Pork Butt

Injecting a pork butt is easy with an inexpensive meat injector syringe. Here is a simple process:

1. Mix the injection liquid – Whisk together all ingredients for your chosen recipe until well combined.

2. Prep the pork butt – Pat dry and apply a Dry rub all over the pork shoulder.

3. Inject into meat – Insert needle into center of pork and depress plunger to fill it with marinade.

4. Repeat – Pull back on plunger while removing needle. Re-insert about 1 inch away and inject again. Move to different areas.

5. Massage injection – Use hands to evenly distribute marinade throughout the meat.

6. Rest – Let pork rest 30 mins – 1 hour in the fridge before smoking.

7. Discard extra liquid – Pour out any leftover injection liquid. Do not reuse or save it.

Be careful not to over-inject the pork or you’ll end up with soggy pulled pork. Around 1-2 ounces of liquid per pound of meat is sufficient.

Can You Inject a Pork Butt The Night Before?

Yes, injecting a pork butt up to 24 hours before smoking allows time for the flavors to permeate deep into the meat.

Cover and refrigerate the injected pork overnight. Let it sit out for 30 minutes before cooking to take off the chill.

Injecting ahead of time adds convenience since you can get it ready the night before your cook and not worry about it in the morning.

Should You Inject AND Brine Pork Butt?

Brining helps season and retain moisture in pork butt as well. Though you can brine and inject the pork, it may result in overly salty or wet pulled pork.

Choose either injecting OR brining the pork butt. If brining, reduce any salt in the injection recipe.

Brining for 12-24 hours sufficiently seasons and tenderizes the meat. Injecting is quicker and adds more customizable flavors.

Pork Butt Injection Tips

• Use chilled injection liquid for easier injection.
• Inject different areas but not too many holes.
• Avoid over-injecting which can make meat mushy.
• Mix up injection flavors based on cuisine.
• Reduce salt if also brining or dry rubbing pork.
• Let injected meat rest before cooking.
• Discard any leftover injection liquid.

Injecting a pork butt with a flavorful marinade before smoking infuses moisture, seasoning and tenderness deep into the meat. Use a meat syringe to penetrate the shoulder and be careful not to over-inject. Let the pork rest after injecting so the flavors can evenly distribute. Discard any extra liquid. Apple juice, broths, vinegar, fruit juices and sweeteners make great injection ingredients. With the right marinade injected throughout, you’ll end up with juicy, flavor-packed pulled pork.