STEPHANIE'S AMAZING PULLED PORK AND DRY RUB
This recipe I made when I wanted to make pulled pork. And it is amazing well I think :) My roasting pan does not have a rack so I use an upside down muffin tin.
Provided by blumoonfairy
Categories Pork
Time 5h15m
Yield 8-10 Sandwiches, 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 14, Fat 0.2, Sodium 583, Carbohydrate 3, Fiber 0.5, Sugar 1.8, Protein 0.3
SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES
Steps:
- For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
- Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
- Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
- For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
- To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.
SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN
A classic pork or chicken dry rub that is very popular in Southern Georgia. This is enough to coat about 5 to 7 pounds of ribs or 10 pounds of pork roast or chicken. You can add more cayenne pepper by the teaspoon depending on how hot you like it.
Provided by Audrey
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.2 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 3.3 g
BASIC PORK RUB
This basic BBQ rub is perfect for any smoked pork roast. The combination of sweet and all three heats is ideal for pulled pork.
Provided by Derrick Riches
Categories Spice Mix
Time 10m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Mix all ingredients in a small bowl.
- Work half of the mixture into meat 12 to 24 hours before cooking.
- Apply remaining rub before smoking.
- Store leftover, unused rub in an airtight glass jar in a cool, dry place for up to one month after preparation. Make sure no moisture gets into the rub before storing.
Nutrition Facts : Calories 93 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, Sodium 3218 mg, Sugar 14 g, Fat 2 g, ServingSize 1 cup/240 mL (4 portions), UnsaturatedFat 0 g
DRY RUB FOR PORK
I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.
Provided by Chef eljay
Categories Pork
Time 10m
Yield 3 cups, 10-20 serving(s)
Number Of Ingredients 9
Steps:
- Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.
Nutrition Facts : Calories 161.3, Fat 0.9, SaturatedFat 0.2, Sodium 2841.8, Carbohydrate 39.8, Fiber 3, Sugar 31.8, Protein 1.8
BEST PORK RUB RECIPE
This is our go-to all-purpose pork rub that can be used for any kind of pork. It's sweet and savory and only requires 7 ingredients.
Provided by Lee Funke
Categories Dry Rub
Time 10m
Number Of Ingredients 7
Steps:
- Place all ingredients for the pork dry rub into a large glass container or mason jar.
- Then, stir the spices together to create your rub.
- Seal jar and store in a dry, cool place.
Nutrition Facts : ServingSize 2 tablespoons, Calories 69 calories, Sugar 13, Carbohydrate 17, Fiber 1, Protein 1
MEATHEAD'S MEMPHIS DUST RUB RECIPE
Here's my recipe for a great all purpose pork rub. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons rub per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.
Provided by Dave Joachim
Categories Sauces and Condiments
Time 15m
Number Of Ingredients 8
Steps:
- Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
- Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.
Nutrition Facts : ServingSize 0.25 teaspoon, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
PORK RUB
Use this Pork Rub as a dry rub for ribs, on pork chops, pork tenderloin or pulled pork. This pork chop seasoning is quick and easy to make and so flavorful! It's also delicious on chicken.
Provided by Kristine Rosenblatt
Categories Seasoning
Time 5m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl and whisk or stir until well blended.
- Generously rub over pork chops, pork tenderloin, pork shoulder or ribs before cooking. For the most flavor, let the rub marinate on the meat for at least 1 hour (and up to 12 hours) in the refrigerator before cooking. This seasoning is also delicious on chicken and perfect for making pulled pork.
Nutrition Facts : ServingSize 1 tablespoon, Calories 29 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 494 mg, Fiber 1 g, Sugar 5 g
HOMEMADE DRY SPICE RUB RECIPE FOR PORK
This dry rub recipe is filled with sweet and spicy flavors, and it's perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder, cayenne pepper, and smoked paprika.
Provided by Malinda Linnebur
Categories barbecue BBQ Chicken Grilling Main Course Pork Sauce Seasoning
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
- TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.
Nutrition Facts : Calories 521 kcal, Carbohydrate 129 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 21106 mg, Fiber 7 g, Sugar 108 g, ServingSize 1 serving
PULLED PORK RUB
A smoky, sweet & spicy pulled pork rub that is perfect for smoking pork! You can also use this homemade spice blend for slow cooker pulled pork and other grilled meats.
Provided by Julie Clark
Categories Condiment
Time 5m
Number Of Ingredients 11
Steps:
- Mix together all of the ingredients in a bowl.
- Store in an airtight container.
- To use, sprinkle a 10 pound pork roast on all sides with 1/3 cup spice rub.
- This recipe makes about 2 cups of spice rub. I use about 1/3 cup for a 10 pound roast.
Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Sodium 1456 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER PULLED PORK WITH A DRY RUB
This Slow Cooker Pulled Pork is saturated with flavor from a delicious dry rub. Cooked long and slow, it falls right off the bone!
Provided by Vanessa at The Cheerful Kitchen
Yield Serves 6
Number Of Ingredients 14
Steps:
- Combine all of the spices and mix well. Set aside.
- Trim the pork of excess fat. This is a personal choice, as far as I'm concerned. I trim A LOT of the fat off, but leave as much as you like.
- Rub the spice mixture into all sides of the pork. Rubbing it in will sauce it to adhere, so you will get more on that if you just sprinkle it. It will seem like you have too much, but use all of it.
- Wrap the pork tightly in plastic wrap and place in a baking pan or something to marinate in case moisture escapes from the plastic wrap. Marinate in the fridge for at least one hour or overnight.
- Place marinated pork in a slow cooker and pour in the orange juice and apple cider vinegar. Cook on low for 8-9 hours.
- When the pork is done, remove from the slow cooker and discard the bone which should just fall right out. Shred with two forks and mix in 1 cup of the juices it cooked in.
- Serve on a crusty roll with your favorite BBQ sauce and some pickled onions and jalapeños or coleslaw!
Nutrition Facts : Calories 3670 kcal, Fat 194 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 100 g, Sugar 0 g, Protein 361 mg
DEB'S DRY RUB FOR PULLED PORK
First time I made this was in 2009 for a graduation party. I made 2 pork shoulders in a roaster. I got so many compliments! Still a hit around our house.
Provided by Deb Lund
Categories Pork
Time 7h
Number Of Ingredients 10
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.
LEAN AND MEAN DRY RUB FOR PULLED PORK RECIPE
Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork.
Provided by Daniel Gritzer
Categories Condiments and Sauces
Yield 1 cup
Number Of Ingredients 7
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.
BEST DRY PORK RUB RECIPE
You're going to love the caramelized seasonings and smoky flavors of this pork dry rub. This recipe for dry rub yields enough to generously coat a 3-5lb pork roast piece.
Provided by Laura Fuentes
Categories Dinner
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the dry rub ingredients. Transfer to a lidded jar and store in a dry place for up to 2 months.
Nutrition Facts : Calories 6 calories, Sugar 1.1g, Sodium 436.8mg, Fat 0g, SaturatedFat 0g, TransFat 0g, Carbohydrate 1.5g, Fiber 0.1g, Protein 0.1g, Cholesterol 0mg
EVERYTHING PORK DRY RUB
Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.
Provided by Jamie
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
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PERFECT PULLED PORK - JO COOKS
From jocooks.com
4.9/5 (7)Total Time 12 hrs 20 minsCategory Dinner, Main CourseCalories 503 per serving
- The night before you want to serve the pork, prepare the dry rub mix. In a big pot prepare the brine solution and add the pork shoulder to the brine, throw in a couple bay leaves, cover the pot and put in the fridge overnight. You can also place the brine solution and pork in a big ziploc bag.
- In the morning, take the meat out and pat it dry. You'll need a big deep roasting pan. Put the meat in the pan, and start rubbing in the dry rub all over the meat. Make sure you put plenty of rub, and massage real well. Now, you'll need a thermometer and you need to stick it in the thickest part of the meat, not touching the bone.
- Place uncovered in a 225 F degree oven on the middle rack. It will take about 12 hours, the meat needs to get to an internal temperature of 200 F degrees.
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- Mix the ingredients in a small bowl. Use immediately or store in an air tight container for up to three months.
SLOW COOKER PULLED PORK | NO SAUCE - FLAVORFUL DRY RUB ...
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5/5 (5)Total Time 8 hrs 5 minsCategory DinnerCalories 190 per serving
- Use all of the rub to coat the pork, it will seem like a lot but the dry rub flavors the pork as well as the juice when the pork is done.
- Set the slow cooker on low for 8 hours. Since slow cookers cook at different temperatures, check the pork after 6 hours to see if it shreds easily with a fork, if not let it go for another hour or two.
DRY RUBBED SLOW COOKER PULLED PORK - | FOOD IS A LIFESTYLE
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Servings 8Total Time 8 hrs 10 minsCategory Dinner, Lunch
- Mix all your seasonings together, dry your pork butt and lather on the seasonings all over, let set for about 20 minutes
- In a crockpot, or I used my pressure cooker on slow cooker setting, pour in the water and apple cider vinegar
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5/5 (2)Total Time 5 minsCategory Other, SpicesCalories 262 per serving
- Add all the ingredients in a small bowl and mix to combine. Break up any clumps as necessary.
- Store in a small spice jar until needed. I use this seasoning mainly on pulled pork, and ribs. Although, I wouldn't be surprised if it was great on other meats as well.
DRY RUB FOR PULLED PORK RECIPE BY BEN - COOKEATSHARE
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TOP 10 PULLED PORK BARBECUE RUB RECIPES - THE SPRUCE EATS
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- A Carolina BBQ Rub. Salt, sugar, and spice are the foundations of the perfect pork rub. This quick and easy Carolina-style rub has the perfect proportions to give you the right level of salt for the sweet and the heat to make the most of you smoked pork.
- Best Odds Pulled Pork Rub. This is a basic but traditional pulled pork rub that will give you the best odds for making a great batch of barbecue pulled pork.
- Memphis Rub. In Memphis, the rub is the most important ingredient aside from the meat. Since Memphis barbecue doesn't rely on barbecue sauce as much as other barbecue traditions do, this rub is loaded with flavor to make the most of smoked pork, whether you are going to be adding the sauce later or not.
- Basic Pork Rub. Different types of heat hit the tongue in different places. This basic, but flavorful, pork rub has the perfect combination of black, white, and red pepper to give you the complete heat profile.
- Magic Dust. Owner of Illinois barbecue restaurants Mike Mills wishes he could attach the bottles of his signature spice mix to the tables to prevent them from being stolen.
- Hog Rub. In the old days, if there was a reason for a barbecue, there was plenty of reason to cook up a whole hog—or several whole hogs. This basic, mild pork rub is perfect for any cut of meat you choose to smoke.
- Chef Paul's Chikky Rub. Most pulled pork rubs keep it simple and stay close to the basics of sugar, salt, and heat. But this barbecue rub adds a great dose of herbs that give the pork a more savory and subtle flavor, taking your pulled pork to the next level.
- Heavy on the Garlic Pork Rub. This rub is mostly garlic so, for you garlic lovers, this is a great recipe. Try to mince the garlic as fine as possible and work it well into the meat.
- Mustard Rub. One strategy with barbecue is to apply a light coating of prepared mustard to the meat before you apply the rub. This helps the rub stick better and adds a hint of mustard that is so good on smoked pork.
- Chipotle Dry Rub. This rub has that earthy, smoky flavor of Chipotle peppers as well as some savory herbs that give it a great Southwestern twist. This is a perfect way to make a truly unique pulled pork.
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