rub mix for pulled pork

I am making pulled pork for my granddaughter’s graduation party. I am going to make at least 3 pork shoulders and I needed a good recipe for the rub. I read several and then made up my own. I am not going to brine the pork shoulders but I will slather them up with this rub, let marinate for at least 24 hours and then bake low and slow in the oven for at least 10 hours…up to 13 based on the size of the shoulder and the internal temperature. I have read that 195 to 200 internal temperature is optimal for pulling (shredding) the pork.

Here’s my rub recipe:

  • 1/2 c. brown sugar
  • 1 Tbsp. cumin
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 tsp. cayenne pepper
  • 1 Tbsp. Johnny’s Season Salt
  • 2 tsp. black pepper

I combined all the ingredients and put them in a jelly size canning jar to store. This should cover up to a 12 or 13lb pork shoulder. (You could probably do 2 smaller pork butts.) Rub the mixture all over the pork, cover and refrigerate for 12 to 24 hours before roasting the pork.

If you make and use the rub, let me know what you think!