Best Hog Injection Recipes

Smoked Whole Pig image

Provided by Susie Bulloch (heygrillhey.com)

Time 9h

Number Of Ingredients 12

1 35 pound whole pig (cleaned )
4 cups apple juice
2 cups apple cider vinegar
2 Tablespoons Kosher salt
2 Tablespoons Brown Sugar
1/2 cup Hey Grill Hey Signature Sweet Rub
2 cups apple cider vinegar
1 1/2 cups apple juice
1/4 cup brown sugar (1)
2 Tablespoons Kosher salt
1 Tablespoon black pepper
1 Tablespoon red pepper flakes

Steps:

Prepare your pig for smoking by cutting through the backbone, cutting the ribs away from the backbone, and removing any excess silver skin from the ribs and interior cavity. Use a sharp knife to trim away some of the skin away from the hams and shoulders.
Preheat your smoker to 275 degrees F for indirect cooking. Use a mild hard wood like apple or hickory.
Combine all of the injection ingredients in a large bowl. Using a syringe injector, inject the liquid into all areas of the pig.
Place the pig on your smoker and close the lid. Smoke for 1 hour before opening the lid.
Make the mop sauce by combining all of the ingredients. Mop the sauce on the pig once very hour until the internal temperature of the hams reach 165 degrees F.
Use heavy duty foil the tightly wrap the pig and tuck the ends of the foil around the edges of your pig.
Close the lid of your smoker and continue cooking until the internal temperatures of your shoulders read at least 195 degrees F and your hams are about 185 degrees F if you want some sliced/chopped pork. If you want to be able to shred your whole pig, cook until your temperatures in the shoulder read at least 200 degrees F and your hams read 195 degrees F.
Turn off your smoker and allow your pig to rest for at least an hour (still wrapped in the foil) before slicing, pulling, and serving.

Injection Marinade for Pork image

Provided by Julie Gilbert

Time 10m

Yield 34

Number Of Ingredients 6

2 cups apple juice, at room temperature
2 cups pineapple juice, at room temperature
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 tablespoon brown sugar

Steps:

Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 268.9 mg, Sugar 3.6 g

Apple Injected Smoked Pork image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 8h10m

Yield 12 servings

Number Of Ingredients 10

2 cups apple cider
2 tablespoons Neely's Dry Rub Seasoning
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/4 cup orange juice
1/2 cup lemon juice
Dash Worcestershire sauce
2 teaspoons kosher salt
1 (6 to 8-pound) pork butt

Steps:

In a large bowl, whisk together all the ingredients for the marinade.
Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.
Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips.
Drain off excess liquid from the meat and pat dry with a towel. Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve.