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Pulled Pork Rub Recipe

Pulled Pork Rub

A bold, sweet-and-smoky pulled pork rub built from simple pantry spices. Perfect for pork shoulder, pork butt, or pork loin, and works beautifully for smoking, slow cooking, roasting, or pressure cooking.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 7 hours 10 minutes
Course Seasoning, Spice Blend
Cuisine American, Barbecue
Servings 8 pounds pork seasoned (approx.)
Calories 30 kcal

Ingredients
  

  • 1/2 cup light brown sugar packed; dark brown sugar also works
  • 1/4 cup smoked paprika Spanish-style smoked paprika (pimentón) if possible
  • 2 tablespoons kosher salt Diamond Crystal preferred; use slightly less if using Morton
  • 2 tablespoons chili powder mild American chili powder blend, not straight cayenne
  • 1 tablespoon ground black pepper freshly ground if possible
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dry mustard powder
  • 1-2 teaspoons cayenne pepper to taste; 1 tsp for mild, 2 tsp for medium heat
  • 1 teaspoon ground coriander optional but recommended
  • 1 teaspoon dried oregano
  • Pork shoulder, pork butt, or pork loin about 8–10 pounds total; pat dry and trim excess hard fat before rubbing
  • 1 cup apple cider, apple juice, or chicken broth optional, for cooking liquid in smoker, slow cooker, oven, or Instant Pot

Instructions
 

  • In a medium bowl, combine the brown sugar, smoked paprika, kosher salt, chili powder, black pepper, garlic powder, onion powder, cumin, dry mustard, cayenne, coriander (if using), and oregano. Use a fork or small whisk to break up any sugar clumps until the mixture is evenly blended and sandy in texture.
    1/2 cup light brown sugar, 1/4 cup smoked paprika, 2 tablespoons kosher salt, 2 tablespoons chili powder, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground cumin, 2 teaspoons dry mustard powder, 1-2 teaspoons cayenne pepper, 1 teaspoon ground coriander, 1 teaspoon dried oregano
  • Pinch a small amount of the dry rub between your fingers and taste it. Adjust to your preference: add more cayenne for heat, more brown sugar for sweetness, or more smoked paprika for a smokier flavor. Stir well after any adjustments.
    1/2 cup light brown sugar, 1/4 cup smoked paprika, 1-2 teaspoons cayenne pepper
  • Pat the pork shoulder, pork butt, or pork loin dry with paper towels. Trim away large, thick layers of hard surface fat, leaving some fat for flavor and moisture. If there is a thick fat cap, lightly score it in a crosshatch pattern so the rub adheres better.
    Pork shoulder, pork butt, or pork loin
  • Sprinkle the rub generously over all sides of the pork, using your hands to press it into every surface and into any crevices. For a 4–6 pound pork shoulder, use about half to two-thirds of the rub. Aim for a full, even coating.
    1/2 cup light brown sugar, 1/4 cup smoked paprika, 2 tablespoons kosher salt, 2 tablespoons chili powder, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground cumin, 2 teaspoons dry mustard powder, 1-2 teaspoons cayenne pepper, 1 teaspoon ground coriander, 1 teaspoon dried oregano, Pork shoulder, pork butt, or pork loin
  • Cover the rubbed pork tightly with plastic wrap and refrigerate for at least 1 hour and up to 24 hours to let the flavors penetrate. If short on time, let it rest at room temperature for 20–30 minutes while you preheat your smoker, oven, or other cooking method.
    Pork shoulder, pork butt, or pork loin
  • Cook the pork using your preferred method: - Smoker: Smoke at 225–250°F until the internal temperature reaches about 195–203°F and the pork shreds easily. - Slow cooker: Place the pork in the slow cooker, optionally adding about 1 cup of apple cider, apple juice, or chicken broth. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until fall-apart tender. - Oven: Place pork in a Dutch oven or roasting pan, add about 1 cup of liquid if desired, and cover tightly. Roast at 300°F for 4–6 hours, depending on size, until very tender. - Instant Pot: Cut the pork into large chunks if needed. Add about 1 cup of liquid. Cook on Manual/Pressure Cook for 60–90 minutes (depending on size and thickness), then allow a natural pressure release.
    Pork shoulder, pork butt, or pork loin, 1 cup apple cider, apple juice, or chicken broth
  • Let the cooked pork rest for 15–20 minutes, loosely tented with foil. Shred the meat with forks or meat claws, discarding any large pieces of fat. Taste the shredded pork and, if desired, sprinkle on an additional teaspoon or two of the rub and toss to coat for extra flavor.
    Pork shoulder, pork butt, or pork loin, 1/2 cup light brown sugar

Notes

This rub recipe seasons about 8–10 pounds of pork. As a guideline, use about 1–1.5 tablespoons of rub per pound of pork, more if you like a heavy crust. If using table salt instead of kosher salt, reduce the salt by about half. For low-and-slow cooking (225–250°F), brown sugar works beautifully; for higher-heat, more direct cooking, replace up to half the brown sugar with white sugar to reduce burning. The rub can also be used on chicken thighs, ribs, or whole chicken. Store leftover rub in an airtight container in a cool, dark place for up to 6 months.

Nutrition

Calories: 30kcal
Keyword BBQ Rub, Dry Rub for Pork, Pork Shoulder Seasoning, Pulled Pork Rub, Slow Cooker Pulled Pork, Smoked pork shoulder
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