Anyone use a sugarless pork butt injection?
The last time I injected a pork butt I used the famous Chris Lilly recipe from the web. It was great! BUT I noticed that the shoulder and the brisket flats sitting below it had a really black dark bark. I attributed this to the sugar in the injection (all the sugar and the apple juice). I've had similar black bark with high sugar dry rubs. I really don't like a burnt sugary black bark so I wasn't able to mix in much bark.
I loved the idea of injecting a pork shoulder as it was very tasty with good moisture but I'm curious if anyone has used a pork injection with no sugar? Maybe inject it with a vinegar based salty solution with some spice? Thoughts?
Weber Performer, 18.5" WSM, UDS.