Well, it figures. Just days after posting my time-tested preferred method for smoking pork butt, including my simple injection mix, I came across Chris Lilly’s championship pork injection. I had to try it, that’s what I do. And boy, was I happy. This mix adds a ton of flavor and moisture to pork butt. I was really, really happy with the results. I’ve made this many, many times and it has always been a total crowd-pleaser.
Chris Lilly’s championship pork injection is NOW my go-to injection for pork butt. It’s simple but adds so much to every bite of pork. It helps tenderize. It adds moisture. And it adds a lot of flavor but not so much that it overwhelms either the pork or whatever BBQ sauce you end up adding. That’s what you want from an injection.
Make sure you get a good, quality injector. This is not the time to be cheap. You don’t want bent needles, broken plungers or leaking seals. As the saying goes, “buy the best and cry only once”.
When injecting I found it less messy to angle the needle just slightly when inserting it into the meat. Inject slowly as you gently remove the needle.
Chris Lilly’s Championship Pork Injection
- ¾ cup apple juice
- ½ cup water
- ½ cup sugar
- ¼ cup table salt or fine kosher salt
- 2 tablespoons Worcestershire sauce
- Place all ingredients in a bowl and whisk until the salt is dissolved.
- Inject into pork butts every 1" before rubbing well with seasoning and smoking.
Nutritional values are approximate.