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Pulled Pork Garlic Rub

Name: Pulled Pork Garlic Rub
Prep time: 10 min
Total time: 10 min
Ingredients: 2 tablespoons olive oil; 8 cloves garlic (minced); 1 1/2 tablespoon brown sugar; 1 tablespoon paprika (not smoked); 1 tablespoon salt; 1 tablespoon black pepper

August 10, 2019December 31, 2021 Derrick Riches 0 Comments

Are you a garlic lover? We’ve got BBQ rub you. This flavorful Pulled Pork Garlic rub is more like a spice paste. Slather this mixture all over your pork roast and cook it low and slow to tender deliciousness. Pulled pork has never tasted so good!

We love garlic, so this is one of our favorite rubs to use on pulled pork, and even use it on pork loin and ribs too! We recommend applying this rub 4 hours before it goes on the grill and letting those flavors soak right in. The best part about this pulled pork garlic rub is that it requires simple ingredients–most of which can be found right in your pantry!

Pulled Pork Garlic Rub Ingredients:

Olive oil
Garlic: You’ll need cloves of garlic for this pulled pork rub recipe.
Brown sugar: We recommend dark brown sugar for this pulled pork garlic rub recipe, but light brown sugar will work in a pinch
Paprika: Use regular paprika; however, if you’d like it a little smokier, we recommend using 1/2 smoked paprika and 1/2 regular paprika.
Salt: This recipe calls for 1 tablespoon of regular table salt. You can use coarse salt, but you will need to adjust the amount. Use 3/4 of a teaspoon of coarse salt per pound of meat.
Black pepper

How to Make a Garlic Rub:

Pour the olive oil into a small bowl. Stir in the minced garlic and remaining ingredients until well combined. We like to keep the peeled garlic whole and then mix it with the oil and salt using a mortar and pestle. Then stir in the remaining ingredients. While this is a nice way to make the paste, it is not required.
If the mixture is too thick, add 1-2 teaspoons of olive oil until it has a spreadable consistency.
Use the pulled pork garlic rub immediately, or store it in an airtight container in the refrigerator for up to 5 days after preparation. Do not freeze.
This recipe makes enough pulled pork rub for one 6-8 pound roast.

Using Pulled Pork Garlic Rub

To use: Place pork shoulder onto a large cutting board. Apply rub and let it stand for 15-30 minutes while your grill or smoker heats up—cook as directed.
If you’d like a deeper garlic flavor, apply the rub onto the pork roast for 4 hours before putting it on the smoker. Wrap it in plastic wrap, and place it in the fridge.
After three hours, remove it from the refrigerator, carefully remove the plastic wrap, and let it sit at room temperature for 1 hour. Doing this will bring up the core temperature of the meat before it goes on the smoker or grill.
Discard any remaining garlic rub that has come into contact with raw meat.

Pulled Pork Garlic Rub

Are you a garlic lover? We've got BBQ rub you. This flavorful Pulled Pork Garlic rub is more like a spice paste. Slather this mixture all over your pork roast and cook it low and slow to tender deliciousness.

5 from 1 vote

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Course: Rubs

Cuisine: American BBQ

Keyword: garlic rub, pulled pork, pulled pork rub

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 270kcal

Ingredients

2 tablespoons olive oil
8 cloves garlic minced
1 1/2 tablespoon brown sugar
1 tablespoon paprika not smoked
1 tablespoon salt
1 tablespoon black pepper

Instructions

Pour olive oil in a bowl. Stir in garlic and remaining ingredients until well combined. If the mixture is too thick, then add a teaspoon more olive oil until it has the right consistency. Use immediately, or store in an airtight container in the refrigerator for up to 5 days after preparation. Do not freeze. Discard any remaining rub that has come into contact with raw meat.
To use: Place pork onto a cutting board. Apply rub and let stand for 15 minutes, while your grill or smoker heats up. Cook as directed.
If you'd like a deeper garlic flavor, apply the rub onto the pork roast for 4 hours before putting it on the smoker. Wrap it in plastic wrap, and place it in the fridge. After three hours, remove it from the refrigerator, carefully remove the plastic wrap, and let it sit at room temperature for 1 hour. Doing this will bring up the core temperature of the meat before it goes on the smoker or grill.