APPLE INJECTED SMOKED PORK
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 8h10m
Yield 12 servings
Number Of Ingredients 10
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.
MARINATED PORK LOIN
"This tender juicy pork is one of my favorite entrees to serve to guests," remarks Jean Heady of Naples, Florida.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight., Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally.,
Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
INJECTION MARINADE FOR PORK
This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.
Provided by Julie Gilbert
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 34
Number Of Ingredients 6
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
PORK INJECTION MARINADE RECIPE - (4/5)
Provided by bbarton81
Number Of Ingredients 6
Steps:
- Powderize the rub using a mortar and pestile. Inject into pork butts. This will make enough to inject 1 8 lb pork butt.
INJECTION MARINADE
Marinade that works perfectly using a flavor injector tool. I use this on chicken, brisket, pork shoulder, butt, and tenderloin.
Provided by bubba
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 98
Number Of Ingredients 15
Steps:
- Combine apple juice, orange juice, brown sugar, Worcestershire sauce, soy sauce, olive oil, lemon juice, agave nectar, apple cider vinegar, salt, sriracha sauce, garlic powder, five-spice powder, allspice, and cinnamon in a large bowl. Refrigerate; remove from refrigerator for 1 hour prior to using.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 579.4 mg, Sugar 6.1 g
AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
BEER N' BUTTER POULTRY INJECTION
Use this marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form. I also add some Cajun seasoning to the mixture. Double it and refrigerate leftover mixture for later use; just rewarm.
Provided by Luvs 2 Cook
Categories Low Protein
Time 20m
Yield 1 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Nutrition Facts : Calories 1018.2, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 9774.4, Carbohydrate 12.9, Fiber 0.9, Sugar 2.5, Protein 3.7
MARINATED PORK ROAST
In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GARLIC LEMON PEPPER INJECTABLE MARINADE
My father loves injectable marinades but they are expensive and hard to find so I went on a search to see what recipes I could find for him.
Provided by Nyteglori
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Note you must use very finely ground pepper in this or it will clog the injector.
- Mix all ingredietnts and stir until salt is completely dissolved. Use with marinade injector.
Nutrition Facts : Calories 475.6, Fat 24.6, SaturatedFat 15, Cholesterol 64.3, Sodium 1256.8, Carbohydrate 63.2, Fiber 1.6, Sugar 46.2, Protein 4.6
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