Pork Marinade
It’s very easy to multiply this recipe to make larger amounts for big pork shoulders. You’ll need about 5 quarts for a whole hog, and 2 or 3 for a shoulder, depending on how large it is. You can store the marinade in your refrigerator for up to a year, but make sure you don’t contaminate it, and always discard any used marinade—you can’t keep it.
Ingredients
MAKES 1 QUART
- 3¼ cups apple juice
- ¼ cup distilled white vinegar
- 1 pound sugar
- ½ cup salt
- ¼ cup Accent Flavor Enhancer or a Cajun seasoning blend
Instructions
- In a large stockpot, combine the apple juice and vinegar over medium heat.
- Stirring continuously, pour in the sugar, salt, and seasoning.
- Keep stirring until the seasonings are completely dissolved, but do not let the mixture come to a boil.
- When all of the seasonings have dissolved, remove the pot from the heat.
- Let the liquid cool completely, then pour into a quart-size container.
- If not using this marinade/injection right away, you can store it in the refrigerator for up to six months.
- Make sure you shake it well before using.