Savory and Sweet Pork Shoulder Rub for Smoking

Introduction:

Pulled pork is a BBQ favourite, and the secret to mouth-watering, fall-apart pork shoulder is a rub that strikes the perfect balance between sweet and savoury. Let’s dive into our signature rub recipe that’s guaranteed to enhance the flavour of your smoked pork.

Recipe: Pork Shoulder Rub

Ingredients:

• 1/4 cup brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika (preferably smoked)
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chilli powder
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard

Instructions:

1. Mix all ingredients in a small bowl.
2. Generously apply the rub to the pork shoulder, ensuring it’s evenly coated on all sides.
3. Let the meat rest for at least an hour to absorb the flavours, or refrigerate it overnight for deeper flavour.
4. Smoke the pork shoulder at 107℃ (225°F) for 8-12 hours, or until it reaches an internal temperature of 90-96℃ (195-205°F).
5. Allow the pork to rest for 30 minutes before pulling it apart.

Conclusion:

This rub creates a perfect crust on the outside of the pork, while the brown sugar caramelises during the smoking process for a subtle sweetness that balances the savoury spices. It’s a guaranteed crowd pleaser for your next BBQ.

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