Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           vodka
   2      cups          cranberry juice
   1                    16 oz can jellied cranberry sauce
     1/2  cup           olive oil
   1      teaspoon      msg
   4      tablespoons   new mexico light chili powder
   1      cup           vodka maraschino cherry juice
   2      teaspoons     onion powder
   5                    chicken bouillon cubes
     1/3  cup           balsamic vinegar
   2      tablespoons   dry hot mustard
   2      tablespoons   hungarian paprika
   2      tablespoons   butter
   1      teaspoon      sweet basil
     1/2  tablespoon    cayenne
     1/3  cup           soy sauce
   1      tablespoon    celery salt

Preparation:

Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like. Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple.