I need a pulled pork injection recipe

OlatheMike

I've made some pretty good pulled pork in the past, but I've always just rubbed it with Head County Championship Seasoning. I'd like to take it a step further. I could really use a recommendation for a recipe for an injection. I think it would involve apple juice and the rub.[p]I'll keep hunting for one. Any help would be much appreciated.

mad max beyond eggdome

OlatheMike,
i like to keep it simple. .. 1/2 apple juice - 1/2 apple cider vinager. ..mix in some of the same rub you are putting on the butt. .. inject away...[p]btw. .. learned a really cool trick recently . .. leave you butts in the cryovac and inject right through the cryovac. ..keeps all the liquid in and around the meat. ..remove from cryovac when you are ready to apply the rub ... .[p]HTH

Unknown

mad max beyond eggdome,
If you are smoking a boston butt or pork picnic, no need to inject, just dry rub and spray with apple cider vinegar every thirty after the first 2 hours. Keep temp at or near 200F and test periodically with internal meet temp (dont let the tip of thermometer hit bone) after about 4 hours for doneness.

mad max beyond eggdome

Smoke Guru,
i agree, you certainly don't have to inject, but over the years, i know that i've gotten better results (moister, more flavor) when i do. . ..

thirdeye

mad max beyond eggdome,[p]I first heard of that for briskets, but I am a stickler for rinsing the purge off of anything cryo'd. If not just for the odor but for the texture too.[p]~thirdeye~

AequitasVeritas

I know this is old as dirt, but I am trying the half apple cider vinegar and apple juice injection listed. Thank you!

lowlightbw

I just finished a butt cook with an injection of orange juice, beer, fish sauce, and rub. It was the best tasting pork I have made thus far. I have 2 more 8lb butts on now with the same injection! Injections aren't necessary but what else am I supposed to do while the grill is heating up?!?