Injecting pork butt is a technique used by competition pitmasters to add flavor moisture and tenderness to the meat. While smoking and rubbing the outside of the pork imparts flavor, injecting allows seasonings to penetrate deep into the center of the meat. This results in juicy, flavorful pork from the inside out.
If you want to take your pulled pork to the next level, learning how to properly inject pork butt is a must. In this complete guide, we’ll cover everything you need to know, from the benefits of injecting to step-by-step instructions. Let’s get started!
Why Inject Pork Butt?
Injecting pork butt provides the following benefits
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Enhances flavor – Injecting distributes seasonings evenly throughout the meat, adding flavor to the interior of the pork. Rubs and smoke only reach the outer layers.
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Increases moisture – The injection liquid keeps the pork juicy and tender, even when cooked for long periods at high heat.
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Improves texture – Salt and phosphates in the injection help break down muscle fibers, making the meat more tender.
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Adds volume – Injecting increases the weight of the pork by up to 10%, giving you more meat per pound.
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Replaces lost moisture – When cooking hot and fast, injecting replaces moisture lost from high heat.
While injecting is not required, it takes pork butt to competition-worthy levels. The extra effort is worth it for incredibly moist, fall-apart pork.
Best Ingredients to Inject Pork Butt
Homemade and commercial pork injections contain a variety of ingredients to enhance flavor, moisture, and tenderness.
For Flavor
- Apple juice or cider
- Fruit juices like orange, peach, or cherry
- Beer or wine
- Beef, chicken, or vegetable broth
- Soy sauce
- Worcestershire sauce
- Hot sauces
- Herbs and spices
For Moisture
- Water or stock
- Fruit juices
- Oil, butter, or melted margarine
- Marinades
For Tenderness
- Phosphate (found in commercial injections)
- Salt
- Acidic liquids like vinegar, citrus, or wine
- Enzymes like papain, bromelain, or ficin (in commercial injections)
How to Make Pork Injection at Home
Making your own injection at home is easy. Here is a simple pork butt injection recipe:
- 1 cup apple juice
- 1⁄4 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon paprika
- 1⁄4 tablespoon celery seed
Combine all ingredients in a mixing bowl and whisk thoroughly until sugars and salts dissolve. Transfer to an injector and inject into pork.
For more flavor variety, switch up juices, use different herbs/spices, or add a dash of hot sauce. Get creative with your own signature injection!
Tips for Injecting Pork Butt
Follow these tips for properly injecting pork butt:
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Inject 1 to 2 days before smoking – Let the pork rest overnight in the fridge so the injection can fully absorb.
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Inject every 1 to 2 inches – Inject the solution evenly throughout the pork. Angle the needle and inject from different directions.
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Don’t over-inject – If liquid oozes out when you pull the needle, you are injecting too much in one spot.
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Use a quality injector – Invest in a stainless steel injector. Avoid cheap plastic models that break easily.
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Inject before adding rub – Rub will not adhere properly if you inject after seasoning the meat.
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Pat pork dry – Dry the surface before injecting to prevent the injection liquid from escaping through pores in the meat.
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Refrigerate after injecting – Chill the pork for a few hours to allow the injection to settle before applying the rub.
Step-by-Step Guide to Injecting Pork Butt
Follow these simple steps for flawlessly injected pork butt:
1. Trim and Prep the Pork
Trim off any excess fat or skin. Rinse, pat dry, and let the pork come to room temperature before injecting.
2. Prepare the Injection
Mix together your homemade injection or prepare commercial injection per package instructions.
3. Load the Injector
Draw the injection liquid into the injector. Prime the needle to remove any air pockets.
4. Inject the Pork
Insert the needle deep into the thickest part of the meat. Slowly press the plunger, then pull the needle halfway out. Inject again while slowly withdrawing the needle to distribute the liquid.
5. Inject Every 1-2 Inches
Move to a new injection spot each time, spacing out injections evenly. Angle the needle and vary depth.
6. Refrigerate for 1-2 Days
Let the pork rest overnight in the fridge so the injection can fully absorb into the meat.
7. Apply Rub and Smoke as Usual
After injecting, pat dry, apply rub, and smoke the pork butt using your usual technique.
FAQs About Injecting Pork Butt
Should I inject pork shoulder for pulled pork?
Yes, injecting adds moisture and flavor throughout the pork shoulder. This amplifies the flavor of the rub and smoke, resulting in more tender pulled pork.
When should I inject a pork butt?
Inject the pork butt 1 to 2 days before smoking to give the injection time to absorb. If short on time, you can inject just a few hours prior.
How much liquid should be injected into pork butt?
Only inject 2 to 4 ounces of liquid per pound of meat. Over-injecting will make the pork mushy. Start with 2 ounces per pound and add more if needed.
Can I inject a pork butt twice?
Yes, you can inject up to twice, but avoid over-injecting. Inject half of the liquid the first time, let it rest overnight, then inject the other half before smoking.
Should I wrap pork butt after injecting?
No, wrapping right after injecting traps moisture on the surface and dilutes rub flavor. Inject 1-2 days prior and let the pork air dry in the fridge before smoking.
Conclusion
Learning how to properly inject pork butt results in incredibly moist, fall-off-the-bone pulled pork with flavor penetrating down to the core. While it takes some additional effort, the difference in taste and texture is significant. Use these injecting tips and techniques for your best pulled pork yet!
