Dry Rub for Pulled Pork in the Oven
Makes enough dry rub for a 5-pound pork butt roast.
Servings: 4
Calories (Estimated): 767kcal
Equipment:
- measuring spoons
- mixing bowl
- plastic wrap
- rimmed baking sheet with wire rack
- aluminum foil
Ingredients:
- ½ tablespoon ground black pepper
- 2 tablespoons chili powder*
- 2 teaspoons Hungarian paprika
- 2 teaspoons smoked hot paprika
- 1 ½ teaspoons salt
- 5-pound pork butt roast
Instructions:
- Add spices and salt to a bowl and stir until well combined.
- Evenly rub the pork butt with the spice rub. Cover with plastic wrap and chill in the fridge for about 1 hour.
- Set a wire rack onto an aluminum foil-lined baking sheet, then set the meat on the wire rack.
- Tightly cover the entire baking sheet with aluminum foil. Make sure to seal the foil well around the edges of the baking sheet.
- Bake at 325 degrees F. for 5 hours. Remove from the oven and let cool for a few minutes. Carefully remove the cover foil (there will be a lot of steam underneath). Pull the meat apart using two forks.
Recipe notes:
*Chili powder is a spice blend usually made from ground chili peppers, cumin, oregano, dried garlic and salt. It's widely available in spice shops.
