Apple-Injected Smoked Pork

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This recipe uses Applewood chips to give the pork a smoky flavoring inside and out. Instead of letting the marinade absorb into the meat, it’s injected directly into it. The meat becomes tender and starts falling apart once it’s done smoking. 



Preparation Time: 

10 minutes

Smoke Time: 

6 hours

Smoke Temp: 


Heat Source:

Charcoal, Applewood Soaked Chips


  • cups apple cider
  • 2 tsp. dry rub seasoning
  • 2 tsp. apple cider vinegar
  • 2 tsp. honey
  • 1/2 tbsp. cayenne pepper
  • 1/4 cup orange juice
  • 1/2 cup lemon juice
  • Dash Worcestershire sauce
  • 2 tsp. kosher salt
  • 1 (6 to 8-lb.) pork butt


Get a large bowl, and whisk together all ingredients for your marinade.

2 Place your pork in a large casserole dish. Use a syringe to inject your marinade ¾ of the way inside of the pork. You’re going to want to do this several times in a different place each time on your eat.

3 Cover the pork in plastic wrap and store in the fridge between 4-12 hours.

4 Place pork in the smoker.

5 Drain off any liquid that has remained on the meat, and be sure to pat it dry. Season the pork with your dry rub seasoning so it has a better taste. You’re going to want to cover both sides.

6 Allow the pork to cool for a few minutes before serving.

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