Sunday, March 25, 2007

The Making of Pulled Pork: The Rubdown

For dinner tonight, I'm making Pulled Pork. It's a perfect Sunday dinner event... as it roasts between 5 and 6 hours at a very low temperature. You have plenty of time to run errands, watch a movie, etc.

Below is the dry rub that I use when I make pulled pork:

Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse sea salt ( I usually only use 1 1/2 tablespoons)

I try to rub down the pork the night before I roast it... but even a few hours chillin in the dry rub is adequate.

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3 comments:

Mom said...

I'll have to try that sometime. Sounds good.

Melinda, mom of Noah said...

looks good and I know it is...cause I have had it. I think mom did too at your house that time but think she forgot about it? Grandma and all of us were there for dinner..we also had mac and cheese...Melissa's recipe? Wasn't that Halloween?

Melissa said...

I'll have to try this also. I had it one time and it was really yummy!