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!
Pork Butt and Pork Shoulder Rub
I live in New Orleans, and if there's one thing we take seriously, it's pulled pork. At least my husband does. I've been making this pork rub for years and use it on everything from slow-cooked pork shoulder to pork chops. It's the same rub I use for my famous Cochon de Lait recipe, and it's become my go-to because it's simple, balanced, and full of flavor.
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: optional but gives the rub a gentle kick.
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 Make and Use Pork Rub
- Mix the rub.
Whisk all the spices together in a bowl. - Season the pork.
Pat the pork dry, then generously rub the seasoning over all sides. I like to let it sit for 30 minutes to 1 hour before cooking so the seasonings have time to flavor the meat while it comes closer to room temperature. You can also turn this into a wet rub by mixing it with olive oil, as shown in the recipe card below. - Cook or store.
Cook your pork according to your recipe, or transfer the remaining rub to an airtight jar and store it in a cool, dry pantry for up to 3 months.
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 to make 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 in every cut of pork: shoulder, butt, pork loin, even pork chops.
- Love this recipe? Double it or more and all you need to do is measure out about ¼ cup of dry rub per 3 to 5 pound roast.
- Sugar-Free: You can 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.
- Technically, seasonings and rubs will last up to 6 months in the pantry; however, this one has sugar, and it tends to absorb moisture, so 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.