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 dry 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.
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.
Chris Lilly’s Championship Pork Injection
This recipe makes enough injection for 2 8 lb pork butts or shoulders.
Servings 2
Calories 250kcal
Ingredients
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup table salt or fine kosher salt
- 2 tablespoons Worcestershire sauce
Instructions
- 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.
Nutrition
Calories: 250kcal | Carbohydrates: 64g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14320mg | Potassium: 234mg | Fiber: 1g | Sugar: 61g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Nutritional values are approximate.