Access to this page has been denied because we believe you are pork shoulder pulled pork automation tools to browse the website. Pork Shoulder Injection: What Is It, and How Does It Work? Is It Worth Injecting Pork Shoulder?
What Should You Inject Boston Butt With? Can You Inject Pork Shoulder With Beer? Should You Inject Pork Shoulder the Night Before? Injecting pork shoulder is a fast and effective way to impart flavor and moisture. Typical injection liquids include apple juice, cider, and vinegar, but pitmasters who use this technique can experiment with a vast assortment of ingredients.
You can inject the pork any time before it hits the smoker, but 5-10 minutes beforehand is preferable. The injection method consists of preparing a measure of liquid—roughly 1 cup for each 8-10 pound pork shoulder—and inserting it directly into the meat. This helps to liven up leaner and less flavorful cuts, particularly during slow-cooking procedures like smoking. When you inject a large cut of meat, you’re delivering a hit of moisture and flavor. Since the process works by holding the liquid inside the meat, it will retain that moisture longer than it would if you’d used a mop or spritz instead. It also improves the texture in ways that a dry rub alone can’t accomplish.
Injection has one major advantage over marinade: It can be added shortly before cooking. Before we begin, let’s tackle the most critical question: Should you inject a pork shoulder in the first place? It’s not a necessary step, especially if you’re using pork butt for your recipe. The meat has a ton of marbling, not to mention a sizable fat cap. These should give the meat plenty of moisture without an injection. However, when you substitute pork shoulder for a pulled pork recipe, it might be worth the extra time and effort. What is the best injection for a Boston butt?