Debs Dry Rub For Pulled Pork Recipes

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.

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.

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.

Steps:

• Whisk brown sugar, paprika, black pepper, cayenne pepper, salt, garlic powder, and cumin together in a bowl until no lumps of brown sugar remain.