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.
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.