Peach Nectar Pork Butt Injection

How to inject a pork butt
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There’s nothing cool about dried-out pork. To deliver moist and delicious competition-style pork butt, all you need is an injector. You’re guaranteed flavor-filled, moist meat every time. You can inject fruit juices, melted butter, broths – you name it. Mix and match flavors and meats and you’ll produce moist meat just like the pros.

Peach Nectar Pork Butt Injection

Prep Time: 15 minutes

Yield: Enough injection for 2 pork 8-10 pound pork butts

This is a tasty, peachy injection that goes well with all things pork.


  • 2 cups Peach Nectar
  • 1/2 cup light brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup Butcher BBQ Phosphate
  • 2 teaspoons Worcestershire
  • 1 teaspoon MSG
  • 1 teaspoon dry mustard


  1. Mix all ingredients thoroughly by whisking in a bowl.
  2. Set aside in fridge for a minimum 4 hours or overnight prior to injecting pork.
  3. Inject 8-10 ounces of injection into each pork butt.
  4. Be sure to inject every square inch of the butt.
  5. When complete generously season the pork butt with BBQ rub and set aside for a minimum 4 hours or overnight in a fridge.


Do not use a blender to mix the injection as it will overactivate the phosphates.

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