Did you know, instead of marinating your meat (which takes time), you can simply use a meat injecting tool to integrate flavors inside and out? It’s easy, quick to prepare, and when it’s time to eat, the flood of flavors will surprise you!
While it may be time consuming smoking your meat all day, it’s not difficult to prepare. There are a couple ways to season and add juicy flavors to a smoked pork shoulder, but this is one recipe from thespruceeats.com is simple and tasty!
- 1 cup apple juice or cider
- 1/4 cup cider vinegar
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons pork rub (use the same rub as on your meat)
- 2 tablespoons real maple syrup
- 1 tablespoon melted butter
Steps to Prepare:
- Prepare your meat
- Use the rub you used in the marinade to dry rub the outside, adding the flavor inside and out.
- Gather ingredients and combine in a small glass or plastic bowl.
- Using a meat injection syringe, inject the marinade into several spots in the pork roast.
Cooking in a Smoker:
- Maintain your smoker temperature at around 225-250℉.
- Plan to cook for 1.5-2 hours per pound, or until internal temperature is around 195-205℉.
Cooking on the Grill:
- If you don’t have a smoker, your grill can be used to mimic a smoker with the right tools. See if you can add a smoker box to put wood chips in, we love using this Alfresco Grill! https://alfrescogrills.com/
- If using a standard gas grill, it will still have the mouthwatering flavor, just without the smoky taste.
- Maintain at same temperature (225-250℉) and cook per pound as you would in the smoker.
Cooking in the Oven:
- Preheat your oven to about 325-350℉.
- Plan to cook for 20-25 minutes per pound.
The Golden Rule: always check temperature for doneness!
- Cook for a minimum of 195℉-200℉. For a juicer meat cook towards the lower temps, and to get it more tender cook to a max of 208-210℉
Pro Tip: Have you heard of wrapping the roast? When it gets to about 160℉, the pork should have an excellent color to it. Take it out, wrap it in tin foil, keep the temperature probe in the meat while it’s wrapped so you can check for it to reach a little over 200℉. This will keep your roast juicy and cut down on cooking time!