One of my favorite BBQ dishes is classic smoked pulled pork. I’ve tried different cooking methods to smoke the meat to make it tender, juicy, and delicious. Doing the conventional low and slow methods work great but it takes a lot of time. When cooking a 9lb Boston Butt Pork Shoulder at 225F, it could take 14-15 hours. I’ve worked on a method to get the deep smoky flavor of the low and slow method, but cut off about 6 hours’ worth of time (depending on size of the cut if meat).
I make a pork injection that is made of 2/3 Apple Juice and 1/3 Apple Cider Vinegar. I also add about a teaspoon of kosher salt per cup of injection. Put the injection in a small sauce pot and warm up the solution to help the salt dissolve into solution. We are not looking to boil it, but just warm it up. Once salt is dissolved, take the injection off the burner.
Put your pork shoulder in a disposable aluminum pan and inject the solution into the center of the meat about ½” inch apart from each other.