pulled pork dry rub recipe

The Best pulled pork dry rub recipe

Classic Pulled Pork Dry Rub with Crispy Dough

4.7 from 560 votes

A tender, smoky pulled pork recipe with a homemade dough wrap that keeps the meat juicy and flavorful. Perfect for sandwiches, tacos, or as a filling for loaded baked potatoes.

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Prep Time20 mins

Cook Time3 hours 15 mins

Resting Time0 mins

Total Time3 hours 35 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

• 4 lbs pork shoulder (bone-in)
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp chili powder
• 1 tbsp salt

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 egg
• 1 tbsp olive oil

For the Sauce

• 1 cup BBQ sauce (low-sugar preferred)
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce

👨‍🍳Directions

1. 1
   Preheat oven to 325°F. Pat the pork shoulder dry and rub it generously with the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and salt. Let it sit at room temperature for 30 minutes.
2. 2
   Place the pork in a slow cooker or Dutch oven. Pour the chicken broth over the meat, ensuring it’s fully submerged. Cover and cook on low for 8 hours or until the meat shreds easily with a fork.
3. 3
   While the pork cooks, mix the flour, salt, garlic powder, onion powder, egg, and olive oil in a bowl to form a dough. Roll it into a log and wrap it tightly around the pork.
4. 4
   Return the pork to the slow cooker and cook on low for another 1–2 hours until the dough is crispy and golden.
5. 5
   Remove the pork and shred it with forks. In a saucepan, heat the BBQ sauce, vinegar, and Worcestershire sauce until warm. Stir in the shredded pork and simmer for 10 minutes to blend flavors.

🔧Equipment

• Mixing bowls
• Cutting board
• Oven
• Slow cooker or Dutch oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 25🥦Dietary Fiber: 1🍬Sugars: 12🥩Protein: 35

📝Notes

Tips: For extra tenderness, slice the pork shoulder thinly before cooking. Adjust the rub to taste—add a pinch of cayenne for heat or extra cinnamon for a sweet twist. Let the pork rest for 10 minutes before shredding to keep it juicy.

❓ Frequently Asked Questions About Pulled Pork Dry Rub with Crispy Dough

How long should I let the pulled pork sit in the dry rub before cooking?

You can let the pork sit in the dry rub for at least 1 hour (or up to 4 hours for deeper flavor penetration), but it’s not strictly necessary. A quick 10-minute rub before cooking works fine for a quick meal.

Can I use store-bought pulled pork instead of making it from scratch?

Absolutely. If you’re short on time, choose a high-quality, slow-cooked pulled pork (like smoked or BBQ-style) and adjust the dry rub to complement its flavor. Just avoid pre-shredded versions—you’ll want the meat to stay tender and juicy.

What’s the best way to keep the pulled pork moist during cooking?

To prevent drying, wrap the pork in foil after cooking it to the desired doneness and let it rest for 30–45 minutes. This traps steam and keeps the meat tender. Avoid overcooking or overcrowding the pan.

Can I make this dry rub ahead of time?

Yes! Store the dry rub in an airtight container for up to 3 months. Just shake it well before applying to the pork to ensure even distribution.

What if my pork isn’t tender enough after cooking?

If the pork feels tough, let it rest longer (up to 1 hour) before shredding. Alternatively, add 1–2 tablespoons of apple cider vinegar to the cooking liquid to help tenderize the meat.