This sugar-free pulled pork dry rub comes together easily with just a handful of common pantry staple spices and adds great flavor to oven-roasted pulled pork. It has a deep and bold flavor from chili powder seasoning, black pepper and Hungarian and smoked paprika.
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What’s in the spice rub?
How to make it:
Add all ingredients to a bowl and stir until well combined.
How to store it:
Store the spice rub in an airtight container in a cool, dark and dry place, such as the kitchen pantry.
How to use it:
I find the best way to make pulled pork is by slow-roasting a pork butt (a cut from the shoulder of the animal) in the oven. Set the spice-rubbed pork butt on a wire-rack onto a foil-lined baking sheet. Tightly cover the whole baking sheet with another piece of aluminum foil and transfer to a 325-degree F. oven. Bake until the meat is tender and can easily be pulled apart with two forks (about 5 hours for a 5-pound pork butt). (This method also works very well for oven-pulled chicken!)
How spicy is this dry rub?
By itself, this dry rub has a little bit of heat from the pepper, chili and paprika. However, after the long cook time, the spice-rubbed, cooked and pulled pork roast will not actually be spicy.
More delicious sugar-free spice rubs:
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Full Printable Recipe
Pulled Pork Dry Rub
Equipment:
- measuring spoons
- mixing bowl
Ingredients:
- ½ tablespoon ground black pepper
- 2 tablespoons chili powder seasoning*
- 2 teaspoons Hungarian paprika
- 1 ½ teaspoons salt
- 2 teaspoons smoked hot paprika
Instructions:
- Add all ingredients to a bowl and stir until well combined.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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