Injecting Pork for Pulled Pork
- Thread starter IamMadMan
- Start date
IamMadMan
somebody shut me the fark up.
I've seen Swanson Pork Bone Broth at the Asian market a few times, not always there. It does show up on an amazon search as well, but not currently in stock.
Minor's also makes a Pork Base which might be better suit to injecting with the higher salt content.
I have injected before - didn't see much difference
The last shoulder I cooked - i brined in a cherry coke brine for about 12 hours - thought it turned out very well
The last shoulder I cooked - i brined in a cherry coke brine for about 12 hours - thought it turned out very well
CALWLDLIF
Knows what a fatty is.
Thanks for the info.
I still wonder why pork broth never became standard like chicken, beef, or vegetable?
Must be something about the fat because lard is big on the grocery shelf.
:decision:
Haven't injected one yet. Came close few weeks ago, but went back to my original method (time constraints). Would like to do a comparo between injected and not. Seen some vids on youtube, but you can't see taste 
