Smoked African Curry Pulled Pork
1 cup apple juice or apple cider
1/4 cup apple cider vinegar
1/4 cup water
2/3 cup ReggaeSpice African Curry Jerk Instant Wet Marinade
1 tablespoon butter, melted
1 1/2 - 2 tsp Booyah Jamaican Seasoning
8lb pork butt (or shoulder)
- Meat Injector
If you don't already have one, a meat injector is a fairly easy find online or at your local home goods or kitchen supply retailer.
This marinade injection is a great make ahead recipe! You can store it for about a week in the refrigerator as long as it's kept in an airtight container.
1. In a bowl combine all of your ingredients, leaving out only the Booyah Jamaican Seasoning. Stir well before adding the mixture to your syringe!
Use your Booyah seasoning as a rub on the outside of your pork. slather generously.
2. Using the meat injection syringe, inject the marinade into several different spots into the pork. The more injection points you make the more flavor you will infuse into the meat.
*Protip: When injecting your marinade, try injecting the flavoring deeper into the meat in some areas and more shallow in others, this will insure amazing flavor all through out your pork!
3. At this point, allow your pork to rest to absorb as much of your flavoring as possible. If you are planning on smoking the pork right away, allowing it to rest while you bring your smoker to temp would be adequate time. The pork can also be left to rest in the fridge for a few hours or overnight.
*Protip: you can expect to smoke pork shoulder for about 2 hours per pound. From start to finish, an 8 pound pork butt would take about 16 hours smoke time at a constant temp of about 225 degrees.
The pork is done when it has reached an internal temperature of about 190 - 195 degrees or when the meat pulls apart easily. Be sure to let it rest an hour before serving. Enjoy!
*Protip: Add 4 tsp of ReggaeSpice African Curry Marinade to 1 1/2 cups of your favorite barbecue sauce. Add a splash of apple juice for added sweetness. Combine by stirring well and add to your pulled pork for an additional kick of flavor.