Pork Dry Rub

This versatile pork dry rub is a seasoning for all seasons, or at least for all big cuts of pork. It's a pulled pork rub, a shredded pork seasoning and a pork shoulder dry rub...all in one!

The larger cuts of pork, like shoulders, butts, roasts and fresh hams normally contain a lot of fat. And when smoked for hours that fat melts and runs out, taking with it lots of the dry rub flavors. That's why a good pork rub seasoning need to have big flavor. And that's also why you need to put a lot of that seasoning on the bigger cuts of pork.

This pork rub contains a lot of big flavors for those big cuts. To make it you'll need:

1 cup paprika
1/2 cup onion powder
1/2 cup lemon pepper
1/2 cup brown sugar
2 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon curry powder

Add all ingredients to a tightly sealing jar or storage container and shake 'em together. You may need to work on the brown sugar lumps if there are any.

Use this seasoning mix generously. As I said before, the large hunks of pork can handle it. Start by rubbing it in, a palmful at a time until the whole shoulder or roast is covered. Wait for ten minutes and do it again. Let the meat rest at room temperature for a half hour before putting it in the smoker. This one makes a great pork butt rub, too.

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