This pork rub recipe is sweet, smoky, and savory, and it uses pantry spices you probably already have on hand. It makes enough to generously season a 3-5-pound pork butt or shoulder. But don't stop there; I use it on pork chops, ribs, and just about any cut of pork!
The Pork Rub Behind My Family’s Favorite Pulled Pork
Living in New Orleans, pulled pork is serious business, especially for my husband! I’ve been making this pork rub for years, and it’s the same seasoning blend I use for my Cochon de Lait recipe, which is always a hit at our house.
What I love is that the spices are simple, but together they give the pork that sweet, smoky, savory flavor that makes it so good. I’ve used this rub on everything from pork shoulder and pork butt roasts to pork chops. It’s so good and easy to make that I always keep a batch on hand.
Pork Rub Ingredients
This pork rub is made with pantry spices that create the perfect balance of sweet, smoky, savory, and just a little heat. Here's what each ingredient brings to the mix:
- Brown sugar: caramelizes as the pork cooks and helps create that flavorful crust.
- Smoked paprika: adds smoky flavor and rich color.
- Garlic powder & onion powder: build a savory base.
- Cumin: adds warmth and depth.
- Salt: seasons the meat.
- Black pepper: adds mild heat.
- Cayenne: adds a gentle kick. Increase for more heat.
Can You Make a Dry Rub Without Sugar?
Yes. Leave out the brown sugar or replace it with your favorite brown sugar substitute. The pork will still be flavorful, but you won't get quite the same caramelized crust as it cooks.
How to Use a Dry Rub on a Pork Shoulder or Pork Butt
You’ll want to pat the pork shoulder or butt dry with paper towels so the seasoning sticks instead of sliding off. Then, sprinkle the rub generously over every side, using your hands to press it into the meat, including the crevices. I like to let the seasoned pork rest in the fridge for 30 minutes to an hour so the flavors have time to settle in. For smaller cuts like pork chops or tenderloin, you can mix the rub with a little olive oil to make a paste that’s easier to spread.
Ways to Use This Pork Rub
This pork rub isn't just for pork shoulder. I use it on every cut of pork. Sprinkle it on pork chops, season a butt roast, or a lean pork tenderloin. It’s great for making pulled pork sandwiches, carnitas, and pulled pork nachos. Go ahead, mix some. You’ll love it!
Best Dry Pork Rub Recipe
Watch how it’s made:
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon fresh ground black pepper
- ½ teaspoon paprika, smoked or regular
- ⅛ teaspoon cayenne pepper
Instructions
Make it:
- In a medium bowl, combine the dry rub ingredients.
Use it or store it:
- As a dry rub: Pat the pork dry with paper towels, then generously rub the seasoning over all sides. Starting with dry meat helps the rub stick better instead of sliding off. I like to let the pork sit with the rub for 30 minutes to 1 hour before cooking so the seasonings have time to flavor the meat.
- As a wet rub: Mix about 2 tablespoons of the pork rub with 1 to 2 tablespoons of olive oil to make a paste, then rub it all over the pork. I like this method for pork chops, pork tenderloin, or smaller pork roasts because it helps the seasoning coat the meat more evenly.
- Transfer to a lidded jar and store in a dry place for up to 3 months.
Notes
- This recipe yields enough for a thick coating on a smaller 3lb roast and will cover up to 5lbs. It can be used on every cut of pork: shoulder, butt, pork loin, even pork chops.
- Make it a wet rub, which is easier to spread on small cuts like pork chops by mixing some of the rub with olive oil.
- Love this recipe? Double it (or more). To use it, measure ¼ cup per 3-5-lb roast.
- Sugar-Free: Omit the sugar for a no-sugar rub, or swap it for a brown sugar substitute. The nutritional information below is for the dry rub only; it often falls off during cooking, so you're not technically eating all the salt and sugar.
- Make it spicy: increase the cayenne to ½ teaspoon.
- Since this seasoning blend has sugar and it tends to absorb moisture, it’s best enjoyed within 3 months.
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Jeri Moore says
Made this rub for a 2 3/4 lb pork loin ribeye roast. Slow-cooked it in my crock pot for about 4-5 hrs. It was delicious. My husband raved about it for days. 7
Laura Fuentes says
Thank you for sharing how much you enjoyed this pork rub!
Kim Watkins says
It’s in the oven now. Will send you my opinion of the taste after I taste it.