Learning how to bbq right using a simple pork injection can be found with our Pork Injection. Making the best pork injection recipe is found right here. Use as an injection or a marinade to get full flavor and moisture. Use with any charcoal or pellet grill. Also the traditional wood smoker. Our Butcher BBQ Pork Injection will give you that great deep pork flavor and still keep the moisture. Cooking with this has been proven a winner countless times.  We have taken science and cooking, combined them and made this simple to use injection for any cook to use and make your best tasting pork ever. Butcher BBQ Pork Injection will give you that great deep pork flavor and still keep the moisture. Cooking with this has been proven a winner countless times. The Butcher BBQ Pork Injections are the only one on the market that come with an easy to seal canister. We have taken science and cooking, combined them and made this simple to use injection for any cook can use and make your best tasting pork ever.

• Pork - Includes all heritage breeds
• Wild Game Hogs
• Goat

• 1 pound package will do up to 8 pork shoulders.
• This product is Gluten Free and is sold in 4oz, 1lb, and 5lb bag.
• Made in a peanut free facility
• Smoking pulled pork
• Grilling juicy and tender pork loin
• Easy to close canister
• Free scoop with each purchase
• Complete instruction on package
• Made in the USA
• Suggest Use On:  Pork
• Application Process:  Inject in the meat and marinade
• Preparation:  Needs mixing

 hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt, with partially hydrogenated vegetable oil [cottonseed, soybean] added), monosodium glutamate, sodium phosphate, pork flavor (yeast extract, natural flavors maltodextrin) and xanthin gum.

Mix one 3/4 cup of Pork Injection with two (2) cups of water. Other options are to split 1/2 the water with different fruit juices, cola or vegetable broth. Use the same system for injecting as directed in the beef injection. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the center of the meat.