Quote:
Originally Posted by markem
Okay, I'm doing an experiment on Thursday.
I am smoking a pork shoulder and plan to use an injection. So far, I am planning to blend up a can of chipotles in adobo, and add some apple cider vinegar. Anything else I should put in? In general, I don't sauce my pork after it's pulled (pun intended).
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Curious to hear how this works out. The granular nature of the ground chipotle doesn't seem like it would spread much within the meat. You might have to inject many times in close proximity.
As for the vinegar, I've had deep fried turkey that was injected with the vinegar/oil "juice" from a big can (like 2-12 lb) of pickled jalapenos, onions and carrots. It was exceptional.