Pulled Pork Rub (no sugar)
This no-sugar dry rub for pulled pork in the oven has delicious flavor from black pepper, chili powder and two types of paprika. Makes enough dry rub for a 5-pound pork butt roast.
Servings: 4
Calories (Estimated): 20kcal
Equipment:
- measuring spoons
- mixing bowl
Ingredients:
- ½ tablespoon ground black pepper
- 2 tablespoons chili powder*
- 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.
- Store in an airtight container in a cool, dark and dry place, such as the kitchen pantry. It will keep for at least 6 months.
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.
How to use the spice rub:
- Evenly rub a 5-pound 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, then bake at 325 degrees F. The meat is done when it is tender and can easily be pulled apart with two forks (about 5 hours for a 5-pound pork butt).
