New on the Shelf: Smoke On Wheels Pork Marinade & Injection
⚓ SMUGGLER'S LOG — ENTRY No. 470
Dated this 8th day of October, 2026.Position: customs shed, new crate on the bench. Conditions: amber, thin, and smelling strongly of pineapple.
Just cleared: a bottle out of Kansas City that doesn't bother calling itself a marinade or an injection — it's built to be both, and it's got pork honours from the Jack Daniel's World Championship to back up the claim.
It's Smoke On Wheels Pork Marinade & Injection, and it just went live on the shelf. Andy Groneman built it for the competition table — the real trick is it works exactly the same way in a backyard smoker.
What's actually in the bottle
Apple juice, pineapple juice, brown sugar, sea salt, light soy sauce, Worcestershire sauce, habanero pepper sauce and spices. It carries wheat (from the soy sauce), soy and anchovies (from the Worcestershire) — not gluten free, so check the physical label if that matters at your table. Heat-wise it's mild — there's habanero in there, but it sits in the background rather than leading.
It's thin and pourable, built to move through an injector needle without clogging it, and it's rated for pork shoulder, brisket, chicken wings and vegetables. The flavour runs sweet pineapple and apple up front, a savoury soy-and-Worcestershire backbone through the middle, with that gentle habanero warmth lingering at the end.
The recipe — Injected Pulled Pork Shoulder
Serves 8–10 · Prep 15 min (plus overnight) · Cook 8–10 hrs · Total overnight + a full day
Gear: meat injector, smoker, meat thermometer
Ingredients
- 1 pork shoulder, bone-in, 3–4kg
- 120ml Smoke On Wheels Pork Marinade & Injection
- Your favourite pork rub, for the bark
Method
- The night before, inject the marinade deep and evenly through the shoulder, working along the grain so it reaches the middle, not just the surface.
- Rest it uncovered in the fridge overnight so the surface dries slightly — better bark later.
- Next morning, coat the outside generously with your pork rub and smoke at 110–120°C, low and slow, until the internal temp clears 93°C and the bone wiggles free.
- Rest, wrapped, for at least 30 minutes, then pull and serve.
Darryl's tip: reserve a splash of the marinade before you inject the rest, and brush it over the outside once your rub's gone on — a second thin layer of the same flavour, right under the bark.
The Smuggler's Secret
It's not just an injection. Stir a splash through a stir-fry base and you've built a genuinely good Asian-leaning sauce — it's soy, pineapple and habanero underneath, so it was never a one-trick bottle. Off the books, nowhere near a smoker.
Grab the gear
Stay in the Smoke On Wheels range with their own Bootleg Bourbon Infused BBQ Sauce for the finish, or go deep with BBQ Lab's Black Gold for a coffee-dark bark under that injected flavour.
Reader level: Backyard — no matter where you are on the journey, we've got you.
The Smuggler wipes the needle clean, pockets the empty crate manifest, and heads back up the dock — there's a pork shoulder somewhere that doesn't yet know what's coming.
— Darryl ⚓ The whole haul's at the Rub Hub →
