The Texas BBQ Forum

I am looking for a sweet pork injection recipe ! A BBQ street vendor in my town sells a sweet pulled pork which is very tasty and I would like to serve it this weekend to friends and family. Any suggestion are appreciated.

Hard to beat Myron Mixon's recipe:

• 1 quart apple juice
• 1 cup distilled white vinegar
• 1.25 pounds sugar
• 1/2 cup salt
• 1/4 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

Mix it all up in a pot, bring to a boil, then let cool

Okie Sawbones wrote:Hard to beat Myron Mixon's recipe:

• 1 quart apple juice
• 1 cup distilled white vinegar
• 1.25 pounds sugar
• 1/2 cup salt
• 1/4 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

Mix it all up in a pot, bring to a boil, then let cool

I like to add 3 tablespoons Sriracha to this recipe.

Finatic wrote:

Okie Sawbones wrote:Hard to beat Myron Mixon's recipe:

• 1 quart apple juice
• 1 cup distilled white vinegar
• 1.25 pounds sugar
• 1/2 cup salt
• 1/4 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

Mix it all up in a pot, bring to a boil, then let cool

I like to add 3 tablespoons Sriracha to this recipe.

That would be good. I've pitched in Frank's sauce before.

Okie Sawbones wrote:Hard to beat Myron Mixon's recipe:

• 1 quart apple juice
• 1 cup distilled white vinegar
• 1.25 pounds sugar
• 1/2 cup salt
• 1/4 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

Mix it all up in a pot, bring to a boil, then let cool

Thank for this. Will need to try it.

Whenever I cook pork and want to enhance the flavor some, such as in a stew or something, I use chicken broth.

As some people don't like using/may have issue using MSG, I'd suggest using a crushed cube of dried chicken broth.

Happy 4th

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MSG is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamate enhances the flavor of food by stimulating the neurons on your tongue. MSG is generally recognized as safe, but a small subset of people can have distressing reactions -- headache (including migraine), diarrhea, gastrointestinal pain and bloating, extreme fatigue, muscle pain, rapid heart beats, chest pain, and cognitive dysfunction. These symptoms are usually short term, mild, and don't require treatment. Contrary to popular belief, these symptoms are not an allergic response, rather a sensitivity. You have to have IgE involved for an allergic reaction, and MSG does not cause this.

thank ^^^^ for the info on MSG, I grew up in the it causes dain bramage... era...
I have read a lot about it, and do use it in small amounts at times

I use it without any problems.

Okie Sawbones wrote:Hard to beat Myron Mixon's recipe:

• 1 quart apple juice
• 1 cup distilled white vinegar
• 1.25 pounds sugar
• 1/2 cup salt
• 1/4 cup monosodium glutamate, such as Ac´cent brand flavor enhancer

Mix it all up in a pot, bring to a boil, then let cool

Thanks Okie for the recipe
Please don't take this wrong but I've been looking for a good butt injection .....
Mixed some up and injected a couple of butts this morn.... been in the pellet pooper for about 4 hours now.
Doing up some pulled pork sliders for a buddies pre 4 of July party and fireworks show down at the river this eve.
Perfect timing....I'll post some reviews later

Thanks again
Bill

bondobill wrote:

Okie Sawbones wrote:Please don't take this wrong but I've been looking for a good butt injection .....

Thanks again
Bill

We heard that about you, Bill. The picture I just posted of the pork butt had this injection, but I added some Sriracha that Finatic recommended. It was a good addition. You can always tweak the recipe for what you are wanting. Add some cumin and get a south of the border nuance, etc. Hope you like it. Our butt was wolfed down by the family guests -- darned pack of wolves I tell you!

Okie

The pulled pork was a major hit last night........as my son in law said..... it was to die for.
This injection is exactly what I've been looking for.

Biggest issue was the lurking Vultures dive bombing in while I was trying to pull it.

Thanks again for posting the recipe

Bill

Great! See there, OUP, I'm not totally worthless as you say.

Recipe stolen, thanks, ill take all the credit.......again,lol.

Russ