A pulled pork rub is really a dry spice blend. This is what’s called a dry rub: instead of putting the meat into a liquid marinade, you rub it thoroughly with salt, sugar, and spices, then cook it for a long time at a low temperature.

This homemade pulled pork rub was created specifically for oven-made pulled pork. It isn’t a historical reconstruction, and it isn’t exactly a classic American barbecue rub made over smoke. It’s more of an easy-to-use, Eastern Carolina-inspired spice blend that works well with pork shoulder or pork neck, and helps make the meat flavorful, juicy, and easy to pull apart.

What Meat Is This Pulled Pork Rub Good For?

It’s best used on fattier cuts of pork that are suited to long cooking. For pulled pork, the two best choices are usually pork shoulder and pork neck.

Pork loin, pork tenderloin, and other lean cuts are not really ideal for this. They are delicious cuts of meat, just not for this purpose: by the time you cook them long enough to become shreddable, they would easily dry out.

Pulled Pork Rub Ingredients

The amount below is enough for about 4 1/2 pounds (2 kg) of meat.

0.9 oz (25 g) salt
0.9 oz (25 g) brown sugar
0.14 oz (4 g) freshly ground or ground black pepper
0.1 oz (3 g) ground coriander
0.07 oz (2 g) smoked paprika
0.03 oz (1 g) crushed chili or chili flakes

How to Make the Spice Blend

Making this pulled pork rub really couldn’t be much simpler: measure out the spices, then mix them together in a small bowl.

If you like, you can also work the mixture a little in a mortar or food processor, especially if you’re using coarser chili flakes or freshly cracked pepper. You don’t need to grind it into a completely fine powder, but it’s good if the spices are distributed fairly evenly.

After that, rub the dry rub thoroughly over every side of the meat. Don’t just sprinkle it on; really massage it into the surface of the meat. This makes the seasoning more even, and during the long cooking time, it helps create that spiced, darker outer layer that is one of the best parts of pulled pork.

How Long Should You Marinate It?

If you have time, put the seasoned meat in the refrigerator, covered or wrapped in plastic wrap, for at least a few hours, or even overnight. This lets the salt penetrate the surface of the meat better, and the spices come together more nicely too.

But if you don’t have time for that, it’s no disaster. Pulled pork cooks for a long time, so it will still be delicious even if you rub the spice blend on right before cooking.

Why Is There Sugar in It?

The brown sugar isn’t there to make the meat specifically sweet. It rounds out the flavors, balances the salt and heat, and also helps form a nicer, more flavorful outer layer on the meat during cooking.

If you want less sweetness in your pulled pork, you can reduce the amount of sugar. You can also leave it out completely, but in my opinion, this small amount of brown sugar works well in the oven-made version.

Does It Need Smoked Paprika?

Smoked paprika is not an authentic Eastern Carolina ingredient, and that’s important to say. But with oven-made pulled pork, it’s a very practical home-cooking solution, because it gives the meat a mild smoky flavor even if you’re not making it in a smoker or on a grill.

The key is not to overdo it. This amount will not overpower the flavor of the pork; it only gives it a little smoky background.

If you’re making pulled pork in a smoker or over a charcoal grill, you can even leave out the smoked paprika, since the real smoke will already provide that aroma.

Making Pulled Pork Rub Ahead

You can absolutely make this pulled pork rub ahead of time. Mix the spices together, put them in a small jar or spice container with a tight-fitting lid, and store it in a dry, cool place.

Just keep in mind that if you make a larger batch ahead of time, the spices will lose some of their aroma over time. They won’t spoil quickly, but they give the best flavor if you use them within a few weeks, or at most within a few months.

What Other Meat Can It Be Good For?

Although this spice blend was made for pulled pork, it also works well with other longer-cooked pork dishes. You can rub it onto pork neck, pork shoulder, ribs, or even a simpler roast pork.

You can use it on chicken too, but I’d be more careful with it there, because this blend was basically created for fattier, more flavorful pork.