I'd have to agree with the majority here, an injection really helps to create a tender, moist, and flavorful pulled pork.
The type of injection used doesn't matter as long as you like the end result.
I used to use the Chris Lilly Injection with great success, but I find I prefer Oakridge Game Changer Brine mixed half strength with fruit juice and sometimes with a fruit juice/ginger ale mixture.
Oakridge Game Changer also makes it simple for small cooks, simply dissolve 1 Tbs Game Changer into one cup of juice, and inject 1 ounce of liquid for every pound of pork.
Many will tell you that pork has enough internal fat to keep the meat plenty moist when cooked. I do not disagree with this, but sometimes we brine/inject for flavors, not for moisture or tenderness. I also feel that injecting the meat also helps to improve texture, allowing it to pull in very long strands. In my experience, the long strands are more pleasing to the eye of the patron/guest as the meat looks more substantial. Lastly, yes added tenderness and moisture will be present, that is not why I inject my pork, but it is truly an added benefit.
When cooking injected pork butts I find the bone begins to wiggle at about 185-187°, I pull and rest the pork in a cambro/cooler for 3 to 4 hours, and pull the pork just before serving. I find the OakRidge Game Changer Brine keeps the pork exceptionally tender, moist, flavorful, and it pulls in very long strands which is great for sandwiches.
Remove the drippings pan and refrigerate. Once chilled, the fat will solidify, and the fat can be scraped off.
When the meat is removed from the rest, the juices can be added back into the hot pulled pork, with a little extra rub if desired.
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