This is the first step to creating the best recipe you will ever find for pulled pork. When combined with Lechon Asada Pork BBQ Sauce, it is simply mouth-watering. This recipe also caused B.O.B. Bob and I to fight many times. Not kidding. He insisted that I could not make the recipe the way in which I wanted to, and I insisted that I was not going to eat another plain bbq pulled pork sandwich, and he needed to switch things up. In the end we compromised. I allowed him to be the “Big Green Egg Master,” and I created a rub and bbq sauce that wasn’t blah. Blah is boring. This recipe is not blah; it’s mind-blowing. In the end, I think we both agreed that this pork was pretty darn fantastic. Sometimes good things come out of fighting, and sometimes you just don’t talk to one another for several days. In this case, we managed to keep talking, and stuff ourselves full of yummy pork. And then we had the fight all over again when I insisted that this is the pork we would make for The 2014 Delawder Matthews Halloween Party. Somehow he managed to forget how amazing the pork actually was when I first made it, and he found it overwhelmingly necessary to make plain old blah pork bbq yet again. Needless to say, I won the battle. There may have been some moments of non-communication. Yet when almost every single guest raved about the pork bbq and begged me to share the recipe, B.O.B. Bob had no problem accepting the compliments as if the idea to make non-blah bbq had been his all along. So to everyone I promised the recipe to, here it is. Enjoy it, knowing that it was the cause of B.O.B. Bob and I not speaking to one another, many doors being slammed on my part, and much time spent by B.O.B. Bob alone in the garage in avoidance of the crazy door-slamming woman he sometimes finds himself living with.
- 1 Tablespoon Kosher Salt
- 4 Teaspoons Mixed Peppercorns
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Garlic Powder
- 4 Tablespoons Light Brown Sugar, Packed
- 3 Tablespoons Dijon Mustard
- 10-Pound Pork Shoulder or Butt
- Place all ingredients, except for the mustard and pork, into a spice grinder; grind into a fine powder.
- Smear the pork shoulder or butt with mustard, and then coat with the spice rub.
- Smoke the pork according to the weight and temperature guidelines for your particular grill or barbecue.
- Do not use the same grinder to grind spices as you use to grind coffee beans. No one wants to drink coffee that tastes like cumin.
- After the meat has rested, and you have pulled it, drench it in Lechon Asada Pork BBQ Sauce.
- Add 1-teaspoon onion powder to the spice rub.
- Add 1-teaspoon chile powder to the spice rub.
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