John Myers
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Barbecue Rub for pulled Pork
The perfect barbecue rub for pulled pork recipe with a picture and simple step-by-step instructions.
- 1 tsp Curry spice mix
- 2 tsp Smoked paprika powder
- 2 Pc. Allspice grains
- 1 tsp Mustard seeds
- 1 tsp Red chilli flakes
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 0,5 tsp Black pepper
- 1 tsp Sugar brown
- 1 tsp Dried thyme
- 0,5 tsp Dried rosemary
- 0,75 tsp Turmeric
- Salt and pepper
“Gerichte-Geschichte”
- “Pulled pork” is traditionally first seasoned with a dry seasoning mixture, then smoked and grilled indirectly for up to 24 hours. In the last few hours the meat is seasoned again with a “damp / wet” marinade. Salt is added to some spice mixtures at the beginning, I personally only salt the meat before smoking it.
preparation
- Thoroughly grind all ingredients in a mortar (or with a coffee grinder) and mix. The mixture is sufficient for approx. 2 kg of meat.
tip
- Neck meat is ideal for “pulled pork”. Remove coarse fat and tendons from this, then massage the rub in thoroughly. It is best to seal the seasoned meat airtight in a plastic bag and let it steep in the refrigerator overnight (12-24 hours).
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