My favorite homemade pork injection is a mixture of 60% smoked pork broth, and 40% Coca-Cola. I start with several pounds of pork neck bones, seasoned with Montreal steak seasoning, and smoke them at 225° for 2 or 3 hours. Until they have this color.
Then I cook them down in either a pressure cooker, or a stock pot until the meat is very tender. The broth is strained, and the meat is shredded for sandwiches, an adder to beans, soups, or any number of Mexican dishes. Add the Coca-Cola to the strained broth, and simmer a few minutes (do not boil), then cool down before injecting.
The strained broth will taste smoky, be slightly salty, had have sweetness from the Coca-Cola. In the event your broth is too strong, just dilute with water. You can add a little salt if needed to taste. I prefer the Coca-Coca bottled in Mexico as it still uses cane sugar not high-fructose corn syrup. An example of a 60/40 ratio would be 18 ounces of broth + 12 ounces of Coca-Cola = 30 ounces of injection. I inject around 3/4 ounce (0.75 ounce) per pound of meat. The Coke only brings sweetness to the injection. If you want an apple juice flavor, substitute it for the Coca-Cola. Any leftover injection can be used for a reheating liquid.
This is pressure cooked neck bones with a couple of inches of water, a stock pot would have a lot more cooking liquid. Follow instructions for your pressure cooker
