Sort ingredients
sm06666
QR Code
Listen
Pdf• trim lightly. Remove any loose flaps of fat or skin.
Binder (optional)
Use a thin coat of yellow mustard or olive oil. It won’t affect flavor; it just helps the rub adhere.
Rub (classic, balanced bark)
• Leave the fat cap on — just score it with shallow crosshatch cuts so seasoning sticks.
Here’s a rock‑solid rub formula that works every time:
• Kosher salt — foundation for flavor
• Black pepper — coarse grind for bark
• Paprika — color + sweetness
• Garlic powder
• Onion powder
• Brown sugar — caramelization
• Cayenne — optional heat
A good ratio for an 8–10 lb shoulder:
• ¼ cup salt
• ¼ cup coarse black pepper
• ¼ cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp brown sugar
• ½–1 tsp cayenne
Rub it on heavily — pork shoulder can take it.