Texas Pulled Pork Rub Recipes

GRILLED PORK TENDERLOIN WITH TEXAS RUB

Steps:

• Combine all ingredients except tenderloins.
• Rub the tenderloins with the seasoning mix and coat evenly.
• Refrigerate at least 30 minutes or up to 3 hours for stronger flavor.
• Preheat a gas or charcoal grill to medium heat or use indirect heat method.
• Grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally.
• Remove from grill and cover with aluminum foil.
• Let stand 5 minutes before cutting into thin slices.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

PULLED PORK RUB

Steps:

• Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
• Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.