pulled pork rub

Want to make the best pulled pork from your own kitchen? This recipe for the world&#x27;s best Carolina pulled pork all starts with a brine.

World's Best Carolina Pulled Pork

Pork Butt (bone

Cups Water

Cups Apple Cider

Salt

Cup Dark Brown Sugar

Heaping Tablespoons Dry Rub

Bay Leaves

Red Pepper Flakes

Tablespoon Onion Powder

Heaping Tablespoon Smoked Paprika

Tablespoon Garlic Powder

Tablespoon Chili Powder

Pepper

Teaspoons Cayenne Powder

Teaspoons Dry Mustard

Tablespoon Cumin

Cup Apple Cider Vinegar

Cup White Vinegar

Cup Brown Sugar

Teaspoon Chili Powder

Pinches Red Pepper Flakes

NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.

Mix all of the ingredients together in a ziploc bag. Set aside.

Prepare the Dry Rub:

In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.

Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.

Place in the fridge for 12 to 24 hours.

For the Brine:

In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.

For the Sauce:

Heat the oven to 225 degrees F.

Remove the pork from the brine and place in a roasting dish or 9x13&quot; baking pan as long as the sides don&#x27;t touch the pan.

Pat very dry with paper towels.

Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.

Rub the remaining seasoning all over the pork and in any cracks or flaps.

With the fat facing up, place the pork in the oven with a meat thermometer.

Bake for 12-14 hours or until 200 degrees F registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.

At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.

Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.

Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.

Serve immediately as is or on buns.

To Cook:

https://embed.mediavine.com/videos/kvaqlk795vkjo58mv84h

You don't need to bbq outside for killer pulled pork. This is everything you'd need to know for amazing pork at home!

Carolina Style Pulled Pork

This Pulled Pork Rub is a blend of spices that is full of savory, spicy and smoky flavor. Make this easy Dry Rub Recipe to use in all your pork recipes.

Pulled Pork Rub

Brown Sugar

Kosher Salt

Smoked Paprika

Tablespoons Black Pepper

Tablespoon Dry Mustard Powder

Cayenne Pepper

Mix all the ingredients together in the bowl.  Use a fork to break up any clumps of the seasoning to evenly mix it together.

Use immediately or store in an airtight container until ready to use. I prefer to store in a mason jar with a lid and store in a cool, dark place.

This dry rub was so delicious that we used it on other meat recipes.

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World's Best Carolina Pulled Pork

Pulled Pork Rub

Top 2 pulled pork rub recipes from across the web

The most viewed pulled pork rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

World's Best Carolina Pulled Pork

Pulled Pork Rub

The most viewed pulled pork rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine