PULLED PORK RUB
Basic pulled pork dry rub that I always use.
Provided by Anthony Henderson
Categories Rubs
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
- Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.
Nutrition Facts : Calories 92.8 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 4386.7 mg
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
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.
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