Best Pork Shoulder Marinade

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/16/24
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 12 servings
Yield: 1 3/4 cups

Preparing pork butt, also known as Boston butt or shoulder, can sometimes yield dry and tough meat when it isn't done properly. Injecting the meat can help less-experienced cooks attain succulent and moist pork. Inject the marinade throughout the pork to ensure that every part of the meat is flavorful; penetrating many areas of the meat provides an equal distribution of moisture and flavor.

This easy recipe is a perfect mix of sweet and salty and pairs nicely with various spice rubs. Our recipe makes enough to marinate an 8-pound pork butt. Scale the ingredients up or down for bigger or smaller cuts. For ultimate flavor, use extra spice rub in the marinade to season the outside of the pork. With this technique, you can spread delicious flavor throughout a piece of pork before placing it on the grill or in the smoker. You'll also save some time by injecting your meat as overnight marinades or rubs are optional.

Pork butt makes the most amazing pulled pork, which you can use in sandwiches, tacos, loaded nachos, on top of rice, or served with hot mashed potatoes.

Make Ahead

Before you start, be sure to have a proper meat syringe or injector, which can be found in kitchen supply stores or online. If making the marinade ahead of time to inject later, store it in an airtight container in the refrigerator for up to one week, but never save marinade that has been in contact with raw meat as it can be a source of foodborne illness.

Tips for Making Pork Marinade Recipe

Using a kitchen syringe is an easy and safe way of adding flavor to pork. Using it, though, requires some guidance for best results:

  • Stir the mixture - Always stir the marinade well before adding it to a meat injector.
  • Make sure it can fit through a syringe - Use finely ground spices as bigger pieces can clog the needle, and unclogging and cleaning is difficult, especially if the piece of food is locked in place. Don't use fresh herbs or butter that is not melted as that will also clog.
  • Several points - Inject the marinade in several points throughout the pork. Go deep in some places and shallow in others. Try finding a side of the cut that's tender and make this the preferred side for injecting.
  • Make sure to use a meat thermometer - Let the pork rest as you heat up the grill or the smoker. An injected meat can be cooked according to your preferred method, but always remember to check for doneness with a meat thermometer that reads at least 145 F, the minimum safe temperature for pork consumption.
  • Wash your syringe - make a mixture of warm water with a few drops of dish soap and use this liquid to clean the syringe by pulling it in the syringe and then plunging it back out. Always aim at your kitchen sink and clean up any splatter as it can contain raw meat particles. Once the syringe is clean, use soapless water for a final rinse. Do not place it in the dishwasher unless the manufacturer indicates it's safe.


Pork injection marinade being injected into a seasoned piece of pork

The Spruce Eats
What You’ll Need To Make This Pork Injection Marinade Recipe
A Good Set of Measuring Spoons
A Mixing Bowl
A Marinade Injector

"An injection marinade guarantees the most flavorful, moist pork roast possible. The addition of a spice rub incorporating some of the same seasonings as the marinade enhances the flavor even more." —Diana Andrews

Pork injection marinade in a glass measuring cup and basted on a piece of pork
A Note From Our Recipe Tester

Ingredients

  • 1 cup apple juice, or apple cider

  • 1/4 cup apple cider vinegar

  • 1/4 cup water

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons maple syrup

  • 1 tablespoon unsalted butter, melted

  • 1 1/2 teaspoons pork rub, plus more for seasoning the pork

  • 1 (8-pound) pork butt, or pork shoulder

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork injection marinade recipe gathered

    The Spruce Eats

  2. Combine 1 cup apple juice or cider, 1/4 cup apple cider vinegar, 1/4 cup water, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 1 tablespoon melted unsalted butter, and 1 1/2 teaspoons pork rub in a small mixing bowl.

    With your extra pork rub, season the 1 (8-pound) pork butt or shoulder on the outside.

    Pork rubbed with seasonings and marinade ingredients combined in a bowl

    The Spruce Eats

  3. Using a meat injection syringe, inject the mixture into several different spots in the pork roast. The more entrance points you can make, the better the flavor distribution will be.

    Pork injected with marinade using a syringe

    The Spruce Eats

  4. Grill or smoke the pork shoulder right away or store in the fridge until ready to use—from a few hours up to overnight. Enjoy.

    Finished pork with rub and marinade

    The Spruce Eats
Nutrition Facts (per serving)
844 Calories
58g Fat
5g Carbs
70g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 844
% Daily Value*
Total Fat 58g 74%
Saturated Fat 22g 108%
Cholesterol 263mg 88%
Sodium 422mg 18%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 70g
Vitamin C 10mg 52%
Calcium 95mg 7%
Iron 5mg 26%
Potassium 1060mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)