Ah, there’s the rub…for pulled pork, that is.

A couple of my wonderful readers have recently asked me for my “recipe” for pork rub. You will find the recipe below and I want you all to know, that if ever you want a recipe from me, just write me and I will be happy to help out.

Actually, I have been meaning to have a discussion with you on the subject of recipes, so I am going to take this opportunity now.

You may have noticed that I do not generally post recipes. This is definitely NOT because I keep these things secret or because I am stingy in this way. I am more than happy to tell anyone how I prepared any particular dish, sauce, etc. and to give enough details to enable a person to duplicate my effort. The real truth about why I don’t post formal recipes is because I don’t very often use them! My cooking is an ongoing experiment and I always think it is a delightful miracle when I can duplicate a dish perfectly a multiple of times. My mom taught me how to cook early on and it was always about being there, at her side, watching. “A little bit of this and a handful of that” she would tell me. Taste and adjust, taste some more. This explains why I am not much of a baker – precision is my nemesis.

When I research how to cook something, I look at multiple sources. The internet is invaluable and I also have a sizeable cookbook collection (I can always use more). I try to find two or three recipes for something I am thinking of preparing. From these, I get ideas and guidance. I look at a recipe as a set of suggestions for seasonings, proportions, etc. Of course, I also get assistance about methodology – what is the right temperature to cook something at, should I braise or roast it, and so on. But, it is rare for me to really follow a recipe closely, unless I am baking. But, I don’t bake much! 

I do like to think of myself as a big time locavore. By limiting my cooking to mostly what is local and seasonal, often times something has to give with the ingredients, right? Ok, I admit, that is a bit of a cop-out. With many recipes, you can at least figure out what to substitute for what is not available. Certainly in this case a recipe can provide good guidance.

Ok, ok, no more chatter. Here is the pulled pork Rub:

  • 1 part ordinary chile powder
  • .5 part each of Ground cumin, good fresh smoked paprika
  • .25 parts each ground coriander, granulated onion powder
  • .12 parts each granulated garlic, white pepper, a combo of dried herbs including parsley, rubbed sage, cilantro, basil and oregano
  • Kosher salt, cayenne to taste – a little of each though be careful with the heat.
  • A teaspoon or two of dehydrated/granulated lemon zest – entirely optional

Mix or shake up these ingredients and give the mix a smell. Adjust the seasoning. Sprinkle the spice mixture generously on and rub into any kind of pork  for barbeque, crock pot or of course, sous vide cooking.

A couple of final notes: the smoked paprika I bought lately has a whole lot of heat so I left out the cayenne in my recent batch. But I have used some weaker stuff in the past so I pick it up with the cayenne. The rub mixture will keep for a year – I make it in batches of about 4-6 oz.

Someday I will realize my dream of having a bona fide recipe section on this blog. Until then, please don’t hesitate to let me know if you want any other recipes.

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2 Comments

Filed under Baking, Cooking, Education, Pork, Recipes, Seasoning

2 responses to “Ah, there’s the rub…for pulled pork, that is.

  1. Writing recipes has been hard for me, too – and what motivated me is when my two daughters moved from home… I had to work to make sure the basic recipe was written down, and then I worked to provide a step by step guide to them, which was all one part of the reason for my blogging. I think everyone puts their own palate into a recipe once they know how to cook… but those learning really need them. I made the same mistake with the smokey paprika once… there are actually three kinds, but I didn’t know that. The sweet is my fav. The hot is too hot, and the other is bitter.
    I appreciate your recipe and love to hear the work you have been doing with your Slow Food Convivium. Great work, so satisfying and it makes SUCH a difference. :)
    Valerie

  2. Doug

    I was just talking about making some pulled pork last week. And I’m always looking to make it better than last time, so I’ll have to give this rub its day in court. No sous vide, tho… but it’s on my Christmas list.

    - Doug

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