An injection of pineapple will ruin your pork. This site uses Affiliate Marketing to generate revenues. Join me and be the best outdoor cook you can be. For chicken, marinate for 2 to 4 hours. Arrange on the grill with the fat side facing up. Discard remaining mixture after use. Not only does this injection marinade add flavor and moisture to cuts of pork, but the acidic quality of the pineapple juice and cider vinegar act as tenderizers. Moving forward, take out a sealable freezer bag, and then place your pork inside of it. All you need to do is sign up for my weekly Newsletter. If you're planning to grill or smoke a pork butt or shoulder, an injection will ensure you end up with flavorful and moist meat.Made with apple juice or cider, cider vinegar, Worcestershire sauce, maple syrup, and spices, this recipe is a perfect mix of sweet and salty and pairs nicely with a variety of spice rubs. Using a metal whisk, you will want to vigorously stir the ingredients until all of the honey has dissolved, and you have an even distribution of ingredients. 1 cup pineapple juice. To use: Add pork into the mixture for 2 to 8 hours. Chilling your pork marinade will unlock all of those hidden flavors, as well as blend them together. Reduce heat to low, add rum and let mixture simmer for 2 minutes, stirring occasionally. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Add to this a collection of flavors that turn any cut of pork or chicken into something truly great. ), Big Daddy's Carolina-Style Barbecue Sauce. Chris Lilly’s Six-Time World Championship Pork Shoulder Injection. He has written two cookbooks. Pork Injection Recipe Pineapple Juice. Obviously you can easily adjust your ingredient proportions to accommodate a larger or smaller proportion of pork. 1 cup apple juice. 1/4 Cup Of Auguri Meyer Lemon Flavored Virgin Olive Oil. Next add in the fresh pineapple juice, fresh lemon juice, sweet soy sauce, apple cider vinegar, lemon virgin olive oil, honey, minced garlic cloves, diced green onion, diced green bell pepper, and the red chili flakes. The marinade can be stored in the refrigerator for up to 7 days in a glass or plastic airtight container. You could win an autographed copy of one of my books. To begin this pineapple juice pork marinade, you will first need to take out a medium size sealable mixing bowl. ½ cup brown sugar. Let mixture cool for 10 minutes before using. Remove from heat and carefully strain (if using a jelly with pineapple chunks in it) into another container. Reliable, inexpensive, and easy to clean. 2 tablespoons hot sauce. Here’s Ray's version of a competition injection blend. I recommend the. I cooked swineapple twice. Copyright © 2020 BARBECUE & GRILLING WITH DERRICK RICHES. 3/4 cup apple juice; 1/2 cup water; 1/2 cup white sugar; 1/4 cup table salt; 2 Tablespoons Worcestershire Sauce; Combine all ingredients and stir until sugar and salt are dissolved. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 2 tablespoon Worcestershire sauce. Sign up for the Recipe of the Day Newsletter Privacy Policy. I appreciate any purchase you make in support of the work I do. 1 tablespoon dry mustard. https://www.grillocracy.com/blog/2015/4/12/pork-injection-recipe Derrick Riches is a grilling and barbecue expert. Finally pour in all of the marinade, tightly seal the bag, and then place it in the refrigerator for four to eight hours. The mixture can also be used on vegetables, tofu , fish and seafood with a 15 to 30 minute marinating time. Ingredients. All rights reserved. ¼ cup salt. Get Apple Injected Smoked Pork Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. "s":"") + "://mysa2.fiery-foods.com/api/index.php?js&g&1&v=2"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(ma, s) })();var mysa_mgv1_1=true; Dave DeWitt August 1, 2015 Recipes Leave a Comment, Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook.