DRY RUB FOR PORK BUTT RECIPES

Name: Stephanie's Amazing Pulled Pork and Dry Rub
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8-10 Sandwiches, 8-10 serving(s)
Ingredients: 1 tablespoon brown sugar; 1 tablespoon paprika; 2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon pepper; 1 teaspoon onion powder; 1 teaspoon dry mustard; 1 teaspoon cayenne; 1 pork butt (bone in); 3 drops liquid smoke; 1/2 cup juice or 1/2 cup water

STEPHANIE'S AMAZING PULLED PORK AND DRY RUB - FOOD.COM

Stephanie's Amazing Pulled Pork and Dry Rub - Food.com image

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.

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours

Yield 8-10 Sandwiches, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon cayenne
1 pork butt (bone in)
3 drops liquid smoke
1/2 cup juice or 1/2 cup water

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, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 583, CarbohydrateContent 3, FiberContent 0.5, SugarContent 1.8, ProteinContent 0.3

OVEN-ROASTED PORK LOIN WITH DRY RUB RECIPE - FOOD.COM

Oven-Roasted Pork Loin With Dry Rub Recipe - Food.com image

A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.

Total Time 8 hours

Prep Time 6 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups brown sugar, packed
2/3 cup white sugar
3 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt or 1 tablespoon salt
2 tablespoons dry ginger powder
1 1/2 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon mustard powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon dried thyme, crushed
1 (3 -4 lb) pork loin roast
10 fresh garlic cloves (can use more or less)
1/4 cup olive oil

Steps:

In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
Make small slits and stuff a garlic clove in the slit (do this all over the roast).
Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
Place roast in a foil-lined shallow roasting pan.
Let the roast sit out at room temperature for a couple hours.
Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
Remove and cover with foil, let stand for 20 minutes before slicing.
*NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

Nutrition Facts : Calories 641.9, FatContent 23.9, SaturatedFatContent 7, CholesterolContent 137.9, SodiumContent 1860, CarbohydrateContent 56.2, FiberContent 1.6, SugarContent 50.4, ProteinContent 50.1

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