{"product_id":"smoke-on-wheels-pork-marinade-injection-488ml","title":"SMOKE ON WHEELS: Pork Marinade \u0026 Injection – 488ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a background hit of habanero, not the headline\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 488ml Bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA — Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat, soy and anchovies. Not gluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork shoulder, brisket, chicken wings, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe injection that actually won Jack Daniel's\u003c\/h2\u003e\n\u003cp\u003eThis is the exact formula that took out the 2010 Pork World Champion title at the Jack Daniel's World Championship — built to drive real flavour deep into a shoulder or brisket long before the smoke ever touches it. Andy Groneman built it for the competition table, and it works exactly the same way in a backyard smoker.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet pineapple and apple juice up front, a savoury soy-and-Worcestershire backbone through the middle, with a gentle habanero warmth that lingers rather than announces itself. Sea salt rounds it out so it reads as seasoned, not just sweet.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eInject it deep and evenly through a pork shoulder or brisket the night before — work along the grain so the flavour actually reaches the middle, not just the surface.\u003c\/li\u003e\n\u003cli\u003eReserve a little to brush over the outside once the rub's gone on, for an extra layer of flavour before it hits the smoker.\u003c\/li\u003e\n\u003cli\u003eWorks as a straight marinade too — a few hours is plenty for chicken wings before they go on the grill.\u003c\/li\u003e\n\u003cli\u003eStir a splash through a stir-fry base for a genuinely good Asian-leaning sauce — it's built on soy, pineapple and habanero, so it's not just a one-trick injection.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eAmber, thin and pourable with visible pepper and herb flecks — built to move through an injector needle without clogging it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Apple juice, pineapple juice, brown sugar, sea salt, light soy sauce (water, wheat, soybeans, salt, lactic acid, sodium benzoate), Worcestershire sauce (distilled vinegar, water, molasses, corn syrup, salt, anchovies, tamarind extract, sugar, spices, dehydrated garlic powder, caramel colour, xanthan gum, propylene glycol alginate and natural flavours), habanero pepper sauce (distilled vinegar, red pepper, salt), spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat, soy and anchovies — not gluten free. Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/165_focused-injecting-marinade.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eNo manifest, no problem — this is the marinade that won Jack Daniel's World Pork honours, and it still works the same trick today. Inject it deep into the shoulder the night before, then rub the outside with \u003ca href=\"\/en-nz\/products\/bbq-lab-black-gold-coffee-amp-peanut-butter-bbq-rub-for-red-meat-190g\"\u003eBBQ Lab's Black Gold\u003c\/a\u003e for a coffee-dark crust, and glaze it late with \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes' Mango Habanero Rib Glaze\u003c\/a\u003e for the sticky finish. — Cap'n Darryl \"Contraband\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour that goes in deeper than the smoke.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3kg pork shoulder, bone in; 1 cup Pork Marinade \u0026amp; Injection; 4 tbsp your favourite pork rub; ½ cup apple juice for spritzing.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eThe night before, inject the marinade in a 3cm grid all over the shoulder, working along the grain. Season the outside and refrigerate.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, until about 74°C.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and cook on to 94°C, probe-tender, around 10–12 hours total.\u003c\/li\u003e\n\u003cli\u003eRest 1 hour wrapped, then pull.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Injecting carries the pineapple, soy and habanero right to the centre, where rub and smoke never reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a marinade or an injection?\u003c\/strong\u003e Both — it's thin enough to go through an injector needle for deep flavour, and works as a straight marinade for smaller cuts like wings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No — it contains wheat (soy sauce) and soy. Always check the physical label for the full picture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild. There's habanero pepper sauce in the mix, but it sits in the background rather than leading the flavour.\u003c\/p\u003e","brand":"SMOKE ON WHEELS","offers":[{"title":"Default Title","offer_id":50522466943028,"sku":null,"price":26.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smoke-on-wheels-pork-marinade-front.png?v=1790079352","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/smoke-on-wheels-pork-marinade-injection-488ml","provider":"THE RUB HUB","version":"1.0","type":"link"}