Debs Dry Rub For Pulled Pork Food

LEAN AND MEAN DRY RUB FOR PULLED PORK RECIPE

Steps:

• In a small bowl, stir together all ingredients until thoroughly combined. (You may need to use your fingers to break up small clumps of brown sugar; we recommend wearing a glove if you do this.) Use immediately as needed, or store in an airtight container at room temperature for up to 5 days.

DRY RUB FOR PORK

Steps:

• Mix all dry ingredients. Rub on the outside of pork butt before smoking on grill. Note: Multiply this recipe by four if you are smoking a half of pig.

PULLED PORK BBQ, BBQ RUB, AND BBQ SAUCE

Steps:

• Place Dry rub ingredients in a large Ziplock Bag and mix well.
• Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork.
• Make sure Buttes are well coated with the rub.
• Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night.
• Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
• Let sauce cool and either pour into a Quart jar or some kind of seal able container.
• This Sauce will Keep at least 6 Months if kept sealed and in the fridge.
• 8 hours later or the next day, Preheat oven to 300 degrees.
• Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does.
• Pork will be dark and crusty on the outside.
• Inside will be moist and delicious.
• After the Pork is Pulled, Pour your Sauce over it and mix well.
• This makes a lot of BBQ and I usually Freeze Half.
• Freeze up to 6 months.
• Serve BBQ on a Bun or just eat it with a fork!
• Enjoy!

STEPHANIE'S AMAZING PULLED PORK AND DRY RUB

Steps:

• Preheat oven to 275.
• Rub the pork with your dry rub you can do this the night before or an hour before cooking.
• In a roasting pan pour in juice or water add liquid smoke.
• Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.

DEB'S DRY RUB FOR PULLED PORK

Steps:

• 1. Mix together in mixing bowl.
• 2. This is enough for a fairly large Pork Shoulder.
• 3. I rub this on all sides of the meat. I set it inside a dutch oven that was lined with Heavy duty tin foil. The tin foil should be long enough to wrap the pork shoulder. but not until you add your liquid.
• 4. Add Apple juice with Liquid Smoke ( Check the label for recommended amount since there are now so many liquid smoke concoctions on the market)
• 5. Braise in Oven at 275 for 5-6 hours or until the meat is falling off the bone. Remove meat to separate dish.
• 6. Remove the fat and bones from the meat. Discard this.
• 7. Pour drippings from pan into a clear measure. Separate the fat from the liquid and return the liquid to the pot. There may not be much.
• 8. Return the meat to the pot and tear the meat apart with 2 forks. Let it mingle with the juices.
• 9. Serve on a bun or freeze for later use.