pork roast

[kerryd15]

Want to smoke a couple roasts. I have done shoulders and made pulled pork before. Do you use any injections if you plan on leaving it as a roast. With a rub I seem to get flavor on the outside, want it to penetrate better. roasts are 3 to 5 pounds. thanks

[mskyfshntchr]

I inject every roast I do. Gives some more juice to it, as well as flavor.

My injection is fairly simple. This recipe makes enough for a 6-8# roast, so adjust if needed.

3/4c apple juice

1/2c water

1/2c sugar

1/8c salt

2T worchestershire

2T of your rub

Mix it all well and inject. I don't let my injection sit in real long. I usually inject, get the smoker ready and going then re-inject with the juices that came out. Rub it down and onto the smoker.

This tip really helped me:

As you shred the pork sprinkle some of your rub on it and add a little bit of the juices. Stir it up good. Repeat until you have shred the entire roast. I usually shred into a 9x13 cake pan and that makes it easy to add rub and juices.

Good luck, let us know how it turns out!

[thirdeye]

I inject my butts, and my current favorite is 60% pork (or ham) broth, and 40% CocaCola. Use Mexican Coke if you can find it as it is made with cane sugar not high fructose corn syrup like US Coke is. My Walmart carries MexiCoke in glass bottles. Before you start shooting, reserve some of the injection to add to the foil when wrapping. I sometimes do a second injection when the meat passes 175°. For roasts in the 3 to 5 pound range I would plan on wrapping to insure they are moist.

Like mskyfshntchr mentioned, I like to add a finishing rub on the pulled meat. Just do a super fine grind on your favorite rub and it will dissolve right into the meat. Also sprinkle some of the foil drippings on the pulled meat.