Best Dry Rub Recipe For Pork Shoulder Food

PORK RUB RECIPE

Steps:

• Combine all ingredients with a whisk or a fork.
• Use immediately or store to use later.

ALL-PURPOSE PORK DRY RUB

Steps:

• Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

EVERYTHING PORK DRY RUB

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

BIG JAMES' PORK RUB

Steps:

• Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.

PORK SHOULDER ROAST WITH DRY SPICE RUB

Steps:

• Gather the ingredients.
• To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
• Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
• Pat the dry rub into the exterior of the pork roast.
• Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
• Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
• Next, line a shallow roasting pan with foil, and insert a roasting rack.
• Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
• Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer .
• Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

DRY RUBBED SLOW-COOKER PORK SHOULDER

Steps:

• In a small bowl, add all the ingredients for the dry rub and stir to combine.
• Use paper towels to pat the pork shoulder dry and then use your hands to rub the meat with the dry rub until evenly coated. Cover and leave in the fridge to marinate for a few hours.
• Spray a medium sized frying pan with the cooking spray. Over a medium-high heat, add the onions and garlic, stirring frequently, until the onion is nice and soft. Transfer to a large slow cooker and add the water.
• Place the pork shoulder on top of the onions, fat side up. Cover and cook on low for 10-12 hours
• Turn slow cooker off and let the roast rest, covered, for 30-45 minutes.
• Use two forks to pull the meat apart. You can then stir some of the cooking juices or just serve with caramelised onion chutney or your favourite sauce/gravy.

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Steps:

• Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.