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.