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Pulled Pork Rub Recipe

Pulled Pork Rub Recipe

A smoky, slightly sweet, well-balanced dry rub for pork shoulder, pork butt, or other cuts—perfect for pulled pork made in the smoker, oven, slow cooker, or Instant Pot.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 12 hours
Course Condiment, Main Course, Seasoning
Cuisine American, Barbecue
Servings 1 batch of rub (for 4–5 lb / 1.8–2.2 kg pork shoulder)
Calories 35 kcal

Ingredients
  

  • 1/4 cup light brown sugar 50 g, packed; dark brown sugar can be substituted
  • 2 tablespoons smoked paprika
  • 1 tablespoon sweet paprika
  • 1 tablespoon kosher salt use slightly less if using Morton’s; even less if using fine salt
  • 1 tablespoon chili powder mild American-style chili powder blend
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dry mustard ground mustard powder
  • 1/2 teaspoon ground cayenne pepper adjust to taste for more or less heat
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander optional

Instructions
 

  • In a medium bowl, whisk together the brown sugar, smoked paprika, sweet paprika, kosher salt, chili powder, black pepper, garlic powder, onion powder, cumin, dry mustard, cayenne, cinnamon, and coriander (if using). Break up any clumps of brown sugar with your fingers until the mixture is evenly combined and fragrant.
    1/4 cup light brown sugar, 2 tablespoons smoked paprika, 1 tablespoon sweet paprika, 1 tablespoon kosher salt, 1 tablespoon chili powder, 2 teaspoons ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 1 teaspoon dry mustard, 1/2 teaspoon ground cayenne pepper, 1/2 teaspoon ground cinnamon, 1 teaspoon ground coriander
  • Place a 4–5 lb (1.8–2.2 kg) pork shoulder or pork butt on a cutting board and pat it dry thoroughly with paper towels so the rub adheres well.
  • If there is a very thick fat cap (over about 1/4 inch), trim some of it away with a sharp knife, leaving a thin layer to baste the meat as it cooks.
  • Sprinkle the rub generously over all sides of the pork. Use your hands to massage it into every surface, pressing so it sticks. Coat the pork fully.
  • Cover the seasoned pork tightly with plastic wrap or place it in a large zip-top bag. Refrigerate for at least 2 hours and up to 24 hours to let the flavors penetrate the meat.
  • Remove the pork from the refrigerator 30–45 minutes before cooking so it can come closer to room temperature and cook more evenly.
  • Cook the pork using your preferred method: SMOKER: Smoke at 225–250°F (107–121°C) until the internal temperature reaches 195–205°F (90–96°C) and the meat shreds easily. OVEN: Place in a roasting pan, cover with foil, and bake at 300°F (150°C) for 4–6 hours, depending on size, until tender. SLOW COOKER: Cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is very tender.
  • Let the cooked pork rest for 20–30 minutes. Shred the meat with two forks, tossing it with some of the cooking juices. Taste and sprinkle with a little more of the rub if you want a stronger seasoning.

Notes

Yield: This rub makes enough to season one 4–5 lb (1.8–2.2 kg) pork shoulder or pork butt, serving about 8–10 people as sandwiches or 12–14 in tacos/bowls. Store leftover dry rub in an airtight container in a cool, dark pantry for up to 6 months. For a low-sodium version, reduce the salt by half and adjust when cooking. For very mild heat, omit or reduce the cayenne. Rub works well on chicken, ribs, and even vegetables.

Nutrition

Calories: 35kcal
Keyword BBQ Pork Rub, Dry Rub for Pork Shoulder, Homemade Seasoning Mix, Pulled Pork Rub, Smoked Pork Rub
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