Big Poppa's Pork Prod Pork Injection

Transform your pork recipes from ordinary to extraordinary with Big Poppa's Pork Prod Pork Injection - 14.2oz.

Elevate the flavor and succulence of your pork dishes with our meticulously crafted injection blend. Bid farewell to dry, lackluster pork, and embrace a world of taste and tenderness.

Crafted and perfected by top pitmasters on the competitive BBQ circuit, Pork Prod isn't just pitmaster-approved; it's pitmaster-adored. Our formula undergoes rigorous testing to ensure it delivers unparalleled results every time. Plus, unlike other injections, Pork Prod is free from harsh chemical flavors, guaranteeing a pure, delicious BBQ experience.

Whether you're a backyard enthusiast or a seasoned competitor, Pork Prod is your secret weapon. From sumptuous pork butts to savory ribs and loin, our versatile injection enhances every cut of pork to perfection. Experience the flavor revolution with Pork Prod, your go-to for all things pork.

For an unbeatable pork experience, pair Pork Prod with BPS Sweet Money Rub. Together, they create a flavor sensation that's second to none.

Why You'll Love Pork Prod

• Designed specifically for pork cuts

• Improves juiciness and internal flavor

• Competition-tested formula

• Easy preparation and injection process

Revolutionize your pork game with Big Poppa's Pork Prod Pork Injection – where flavor and tenderness reign supreme!

Preparation is a breeze: simply mix 1/2 cup of seasoning with 16 oz. of water, inject, and let the magic unfold. 

Specs

• 14.2 oz jar
  
• Ingredients: Maltodextrin, coconut sugar, sugar, salt, Worcestershire sauce (vinegar, molasses, corn syrup, salt, caramel color [contains sulfites], garlic, sucrose, spices, tamarind, and natural flavor and maltodextrin), soy sauce (wheat, soybeans, and salt), sodium phosphate, natural flavor (natural flavor [contains canola oil and smoke] yeast extract, pork stock, salt, maltodextrin, and spice), garlic and onion powder, spices, yeast extract, rendered chicken fat, celery seed and not more than 2% tricalcium phosphate added to prevent caking.