Pork Butt Injection Recipe: How to Make a Pork Butt Injection

Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig’s front shoulder. The muscle in this area has a lot of connective tissue that benefits from a low-heat, slow cook time. It also has plenty of excess fat, making the meat less prone to drying out, even at higher temperatures.

Pork butt is a relatively inexpensive and forgiving hunk of meat that many chefs use for pulled pork.

A pork butt injection is a marinade consisting of flavorful liquids and seasonings that home cooks inject into the meat (pork butt) with a meat syringe prior to cooking. This injection keeps the pork juicy and prevents it from drying out during the cooking process, whether you’re braising, smoking, or using another slow-cooking method.

Home cooks of all levels—from BBQ pitmasters to grill novices— will be able to craft an injection marinade for any pork butt recipe. Whether you’re making a smoked pork sandwich with potato buns and coleslaw or experimenting with pork roasts, follow these tips to make the best pork injection possible:

1. 1. Experiment with seasonings. The ingredient combinations for a pork butt injection are endless. Add different liquids like apple cider vinegar, apple cider, BBQ sauce, or Worcestershire sauce. Sprinkle in spices like cumin, cayenne, garlic powder, paprika, and celery salt. Add herbs like dried thyme. Make sure that the flavors in your injection complement the flavors of your dry rub.
2. 2. Use finely ground spices. When preparing your injection, only use finely ground spices and dried herbs because large flakes of herbs or spices can clog the injection needle.
3. 3. Make in advance. Craft your pork butt injection solution in advance and store it in an airtight container in the fridge for up to 1 week.
4. 4. Apply liberally. Liberally inject the injection mixture throughout the top, bottom, and sides of the meat. The more injections, the juicier your cooked pork will be.