Our own pork injection. We built it after years of cooking competition barbecue and listening to what our customers told us about what worked on their pork.
It mixes at room temperature with apple juice or water, so there's no heating and cooling. It helps pork hold its moisture on a long cook, and it adds a sweet flavor that fits right in with a Memphis-style rub.
Pork butts, shoulders and loins. Inject in a grid about an inch apart, and get the needle all the way into the center of thick cuts.
Mix 1/2 cup of injection with 30 oz of water or apple juice. That batch does two 8 to 10 lb pork butts.
1 lb bag, about five batches, or roughly 10 pork butts.