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January 30, 2006
Pork Preparation and Injection Recipe
The following is how we prepare our pork for competition or catering:
This is how we prep our pork butts and shoulders. We always use Happy Holla rub and follow it with a coating of olive oil. Deeply massage the meat until you have a liquefied product. We also lightly sprinkle either black pepper or a product we have just started using (McCormick’s Black pepper and garlic) over the meat. Put into a plastic bag and refrigerate overnight.
The Q Company’s Pork Marinade/Injection
2 quarts water
1 C white sugar
½ C maple syrup
1 T granulated garlic
¼ C soy sauce
½ C Orange Blossom honey
¾ C dry sherry
¼ C Worcestershire sauce
1 ½ T salt
Combine all ingredients. Bring almost to a boil, then cool. Inject the liquid into your pork before smoking.
Smoke at 220 -240* to an internal temperature of 190* for pulled pork. To a temperature of 170* for sliced pork.
