Pulled pork with injection

[jmerc628]

Hi all,

Thinking about smoking pulled pork with injecting some type of flavoring mixture as I've never done this before. Once ready, will the added liquid inside the meat prolong or shorten the cooking process? In the past without injecting, I've normally done an overnight cook at 200 degrees and wrap at 160 or so. Appreciate any feedback, thanks.

 

[RayClem]

I normally smoke a full pork shoulder butt to make pulled pork. That has sufficient fat that injecting is not normally required. However, since it is a good sized chunk of meat, I normally season the butt well about 24 hours ahead of the cook time, cover it and place it in the refrigerator. A small refrigerator designed for use in dorm rooms works well for this. The lengthy seasoning process allows time for the salt to draw moisture from the meat, dissolve the salt and some of the seasonings and migrate back into the interior of the meat.

When you are doing pulled pork, you are going to shred the meat and mix everything together so differences between the exterior and interior seasoning of the roast get mingled.

If you time for seasoning the pork is limited, then injecting a brine or marinade into the pork might accomplish in a short time what I take 24 hours to accomplish.
One of my favorite marinades for pork is Stubb's Citrus & Onion Chicken Marinade. While it is sold for use on chicken, it is great with pork as well. If you like more heat, there is a Chili, Lime and Ginger Marinade designed for pork, but it is too spicy for my taste. Whatever marinade you use, be sure all the components will pass through the needle of your injector. Things like red pepper flakes will clog it up. You can either strain out larger particles or dump the marinade into a blender to puree the contents.

 

[Timmy]

Thread 'Injection recipes'
https://www.traegerforum.com/threads/injection-recipes.2187/