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.