Pulled Pork Dry Rub Recipes
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.
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
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 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
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