Carolina Pulled Pork Rub Recipe

10 Best Dry Rub No Salt Recipes Yummlyyummly.comSalt free rubs The Best Smoking Meat Forum On Earth!smokingmeatforums.comNoSalt Seasoning Recipe: How to Make It Taste Of Hometasteofhome.com10 Best No Salt BBQ Rub Recipes Yummlyyummly.comNo Sodium BBQ Dry Rub is our fav low sodium seasoningrbitzer.comRecommended to you based on what's popular • FeedbackThe Low Sodium Foodiehttps://losofoodie.com/nosaltaddedbb…“Carolina Dirt” No Salt BBQ Spice Rub The Low …

WebAug 29, 2021 · 17.5K. 277. 1. This no salt BBQ spice rub is ideal for everything from chicken to pulled pork and brisket. By making your own …

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Low Sodium BBQ Pork Hacking Salt

WebMar 23, 2015 · Lower the temp to 225 degrees f. and keep cooking. After a couple hours start checking the internal temp. When it hits 180 degrees …

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Easy Carolina Pulled Pork Recipe No Spoon Necessary

WebMay 12, 2019 · When ready to reheat pork, preheat an oven to 250 degrees F. Transfer the pork a sheet pan or roasting pan and toss with a little …

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1. For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
2. Brown the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) . Remove the pork and transfer it to the slow cooker, fat cap facing UP.
3. Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
4. When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.

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