BBQ Maple marinade for Pork Butt
Up your flavour and moisture game with the Hark fat boy marinade injector! It takes this BBQ Maple marinade for Pork Butt to the next level in terms of the flavour and moisture of the meat after cooking.
You literally inject the marinade into the meat ensuring every bite is packed with delicious Southern
American BBQ Maple flavour. Pork Butt is a deep south barbecue favourite and is ideal for low and slow barbecuing, resulting in ridiculously tender, juicy meat. The Hark marinade injector ensures this tender, juicy meat is also super flavourful.
Ingredients
- 1 Pork Butt
- 240 ml apple juice
- 80 ml cider vinegar
- 50 ml water
- 50 ml Worcestershire sauce
- 1 tablespoon of your preferred meat rub – we used the Three Little Pigs – Touch of Cherry BBQ rub
- 50 ml of maple syrup (the real stuff, not maple flavouring!)
- 20 ml of melted butter
- A Meat injector, we used the Hark fat boy marinade injector
Method
- Coat your meat with your preferred pork rub, ensuring you keep a tablespoon spare for the marinade.
- Combine marinade ingredients in a small plastic or glass bowl.Using meat injection syringe, inject the mixture into several different spots in the pork roast.
- This will make enough to inject one 8-pound pork butt. Discard any remaining marinade that has come into contacts with the syringe and raw meat.
- If making ahead of time, store in an air tight container in the refrigerator for up to 1 week after preparation.
