NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank
INGREDIENTS
Carolina Dry Rub Ingredients 1/2 Cup Brown Sugar 1/4 Cup Sugar 3 Tblsp Paprika 2 Tblsp Salt Pinch of Allspice 1 tsp Dry mustard 1 Tblsp Black Pepper Pinch of Cayenne 1/4 tsp Cinnamon 2 tsp Chili Powder 2 tsp Onion Powder 1/2 tsp Cumin
Smoked Pulled Pork
Our Competition Style Recipe !
Mix the dry rub ingredients in a bowl, set aside. Coat the pork shoulder or Boston Butt with a layer of French’s Yellow Mustard. Apply half of
the dry rub mixture. Wrap with plastic and refrigerate overnight.
When ready to smoke remove the plastic and apply the remaining rub. Mix all the injection ingredients in a bowl. Inject the liquid in several
places throughout the meat (6-12 injections will work).
Place into your smoker and smoke at 225*. After three hours begin applying the mop sauce with either a sprayer or a mop. Do not touch the
meat, rather drizzle the mop sauce over the top.
Cook the meat anywhere from 12-18 hours depending on its size. If you want sliced pork you will be looking for an internal temperature
around 170*. For pulled pork you will look for an internal temperature of 195*-205*
(Pro Tip: Another option is to dip the entire pork shoulder into a “black dip” about an hour before the pork is finished. I have seen this done
to great success by award winning pit masters in Kentucky)
Smoked Pulled Pork
Apple City Injection Ingredients
3/4 Cup Apple Juice
1/2 Cup Water
1/4 Cup Sugar
1 Tblsp Salt
2 tsp Worcestershire
Mop sauce Ingredients:
3 Cups Cider Vinegar
1 Cup Apple Juice
2/3 Cup Water
2 Tblsp Lemon Juice
1 Tblsp Black Pepper
2 Tblsp Salt
2 Tblsp Worcestershire Sauce
1 Tblsp Paprika
Smoked Pulled
Pork
Our Competition Style Recipe !
Recipe Blank
INGREDIENTS
Carolina Dry Rub Ingredients 1/2 Cup Brown Sugar 1/4 Cup Sugar 3 Tblsp Paprika 2 Tblsp Salt Pinch of Allspice 1 tsp Dry mustard 1 Tblsp Black Pepper Pinch of Cayenne 1/4 tsp Cinnamon 2 tsp Chili Powder 2 tsp Onion Powder 1/2 tsp Cumin
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Mix the dry rub ingredients in a bowl, set aside. Coat
the pork shoulder or Boston Butt with a layer of
French’s Yellow Mustard. Apply half of the dry rub
mixture. Wrap with plastic and refrigerate overnight.
When ready to smoke remove the plastic and apply
the remaining rub. Mix all the injection ingredients in
a bowl. Inject the liquid in several places throughout
the meat (6-12 injections will work).
Place into your smoker and smoke at 225*. After
three hours begin applying the mop sauce with either
a sprayer or a mop. Do not touch the meat, rather
drizzle the mop sauce over the top.
Cook the meat anywhere from 12-18 hours
depending on its size. If you want sliced pork you will
be looking for an internal temperature around 170*.
For pulled pork you will look for an internal
temperature of 195*-205*
(Pro Tip: Another option is to dip the entire pork
shoulder into a “black dip” about an hour before the
pork is finished. I have seen this done to great
success by award winning pit masters in Kentucky)
Live and Let Dine
