Comments on: Pork Shoulder Injection: An Ultimate Flavor-Boosting Guide https://bbqhost.com/pork-shoulder-injection/ Add Sizzle to Your Grill including Brisket, Pork Shoulder, Steak, Ribs & More Fri, 26 Sep 2025 04:18:20 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Rob Bisbee https://bbqhost.com/pork-shoulder-injection/#comment-1002874 Thu, 29 Jun 2023 20:06:51 +0000 https://srv876758.hstgr.cloud/?p=7300#comment-1002874 Not really a comment, but a question. Most of your recipes contain apple cider or apple juice, you also have a beer recipe. So my question is: would you, could you, SHOULD you use one of the many Apple Ales that are on the market today?
I am new to the smoking and BBQ world and am trying to wrap my head around the possibilities and making things as simple as possible and still getting good results.

]]> By: Jake https://bbqhost.com/pork-shoulder-injection/#comment-1002339 Mon, 17 Oct 2022 01:39:13 +0000 https://srv876758.hstgr.cloud/?p=7300#comment-1002339 Used ACV, apple juice, Worcestershire and a little oil/seasoning for injecting pork loin roast about 10 min before putting on smoker. Cooked to 143 and let it rest.

Meat turned out amazing, but I noticed where injection fluid was, the meat turned gray. I could taste the mixture in those bites and was delicious. Meat was cooked perfectly. It was obvious it was only at injection sites.

It tastes so good, but don’t want to serve company because it doesn’t look right. Any idea what could cause this and how to remedy?

Thanks!!

Best,

Jake

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