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Big Pig Pork Injection

Wednesday, 06 May 2009

Description

Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"

Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.

 

Ingredients

At a glance
Cuisine
American
Cooking Method
Simmer
Difficulty
Very Easy
Heat Level
1
Chile
Hot Sauce/Salsa
Meal/Course
Sauce/Marinade/Rub
Makes
3 cups

1 cup pineapple juice

1 cup apple juice

½ cup brown sugar

¼ cup salt

2 tablespoon Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon dry mustard

Methods/steps

Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.

 

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