Myron Mixon BBQ Peach Pork Injection delivers championship-level moisture and a subtle fruit-forward flavor designed to enhance pork without overpowering it. The light peach sweetness complements the natural richness of pork while helping large cuts stay juicy throughout long cooks. Developed by five-time world BBQ champion Myron Mixon, this injection is ideal for competition teams and backyard pitmasters looking for consistent tenderness, improved moisture retention, and balanced flavor in pork shoulders, butts, ribs, loins, and whole hogs. It can also be used successfully on chicken, beef, and lamb for a light fruit-forward finish.

Key Features
• Subtle Peach Flavor: Adds delicate fruit sweetness that complements pork naturally
• Championship Formula: Developed by world champion pitmaster Myron Mixon for competition-quality results
• Excellent Moisture Retention: Helps prevent pork from drying during extended cooks
• Deep Flavor Penetration: Delivers seasoning throughout the meat instead of just the surface
• Easy Mixing Formula: Dissolves quickly for smooth, injector-friendly performance
• Versatile Meat Application: Excellent on pork, chicken, beef, lamb, and whole hog
• Competition-Ready Consistency: Produces repeatable moisture and flavor every cook

Pro Tips
• Mix With White Grape Peach Juice: Produces the intended fruit profile and flavor balance
• Inject Every 1–2 Inches: Creates even moisture distribution throughout larger cuts
• Target The Money Muscle: Add extra injection to competition presentation muscles
• Inject Shortly Before Cooking: Gives the injection time to distribute while preserving texture
• Pair With Savory Pork Rubs: Layer with balanced rubs to complement the peach notes
• Use On Whole Hog: Excellent for maintaining moisture during long competition cooks
• Rest Before Smoking: Allow 30–60 minutes after injection before placing meat on the smoker

Standard Directions

Mixing Directions
• Standard Ratio: Mix one package of Peach Pork Injection with 1 gallon of White Grape Peach Juice until fully dissolved
• Liquid Temperature: Use juice at approximately 90–110°F for faster dissolution
• Whisking: Whisk thoroughly until completely dissolved
• Resting: Allow mixture to rest 5–10 minutes before injecting
• Straining: Strain before loading injectors for maximum flow
• Injection: Inject evenly throughout the meat shortly before smoking or grilling
• Cooking: Smoke or grill using your normal cooking process

Competition-Strength Mix
• Use the standard ratio of 1 package per 1 gallon White Grape Peach Juice
• Add 1–2 tbsp melted pork tallow or unsalted butter
• Add 1 tbsp Worcestershire sauce for savory depth
• Whisk thoroughly until smooth
• Strain before loading the injector
• Inject throughout the meat using a 1–2 inch grid pattern for even distribution