A slow roasted, marinated picnic pork shoulder with intense flavourings
Smoke the pork shoulder. Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap.
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Let it cool slightly while you gather the other ingredients. 2. Mix together the cider, vinegar, water, Worcestershire, and spices in a small bowl. Gently whisk in the melted butter until the ingredients are well combined. 3. Shortly before cooking, inject the mixture into the pork shoulder in several places. 4.
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Combine all pork injection 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 drawing the marinade into the injector. Fill the syringe and inject the solution into multiple parts of the pork roast.
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Draw some of the marinade liquid into the syringe. Insert the needle into the pork roast about 1 1/2″ deep. Slowly inject the garlic maple marinade solution. If spillage occurs, blot it away with clean paper towels and keep going. Gently cover the pork roast with plastic wrap, and place it into the refrigerator for 4-12 hours.
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Pork Injection Marinade Recipe
In a medium bowl, whisk together the apple cider, water, vinegar, brown sugar, Worcestershire sauce, butter, salt, black pepper, and cayenne pepper until well combined. 2. Fill a meat syringe with the marinade. 3. Place the pork butt in a large pot or rimmed baking sheet and pat it dry with a paper towel. 4.
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Directions. Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool. I Made It.
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To make the injection: In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Pat pork dry with paper towels. Evenly coat pork shoulder with barbecue rub all over.
This Boston butt injection marinade works well for pork roasts that
A pork butt injection recipe can add great flavor to a piece of meat. Best of all, it's one of the easiest things you can do to add flavor before smoking your pork butt. Once you discover how easy injecting can be, you'll be using injections in all sorts of meats. Add flavor and moisture, while tenderizing.
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Pork Injection Marinade Recipe
Orange juice marinade. To make an orange juice marinade, in a large pot, combine 1/3 cup of olive oil, 1/4 cup of orange juice, 4 crushed garlic cloves and 1 tablespoon each of salt, pepper and.
Even though it’s not wagyu beef, can these marinated pork shoulder
Start at one end and push the needle into the center from the top. Squeeze the injector until the marinade starts to leak out of the injection site. Stop squeezing. Move about two inches forward and repeat. Fill the center of the roast, top to bottom, in a pattern covering as much of the meat area as possible.
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To use: draw some pork injection marinade into the meat injector. Next, insert the needle 1 1/2″ into the roast. Slowly release some of the liquid, and move on to the next area. If some pork injection marinade spills out, wipe it away and move on. Wrap the roast in plastic wrap and place it into your refrigerator for 2-4 hours.
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Bring all ingredients (except rum) to a high simmer in a small saucepan for 1 minute. Reduce heat to low, add rum, and simmer mixture for 2 minutes, stirring occasionally. Remove from heat and let the mixture cool for 10 minutes before using. Use this tropical pork injection marinade on thick-cut pork chops, pork loin, pork ribs, pork brisket.
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Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over.
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Prep the Pork Shoulder. Combine the marinade ingredients in a bowl and set aside. Trim the excess fat from the pork shoulder. Leave about 1/4 inch of fat on the pork (a thicker layer of fat will not render down). Place the pork in a dish or rimmed baking sheet to contain the juices when you inject the marinade.
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Pork Injection Marinade Recipe
Combine the apple juice or cider, apple cider vinegar, water, Worcestershire sauce, maple syrup, melted butter, and pork rub in a small mixing bowl. Season the pork on the outside using some extra dry rub. Using a meat injection syringe, inject the mixture into several different spots in the pork roast.
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Mix all of the ingredients for the marinade. On a stove, heat the marinade on medium for 5 minutes allowing the butter to melt and the flavor to come together. Allow the marinade to cool for 10-15 minutes before using. It may be prepared and cooled overnight in the fridge (whisk well before injecting).
