Make this Texas-style Pulled Pork Rub to perfectly season a pork shoulder or pork butt for the smoker, slow cooker, or Instant Pot. This pepper-forward dry rub comes together in 5 minutes and will keep in the pantry for up to 6 months.
For years my family has relied on this simple Texas-style Pulled Pork Rub to season pork shoulder and pork butt. It’s the backbone of many memorable meals and gives pulled pork a classic peppery crust every time. The key is a coarse, pepper-forward blend with coarse kosher salt—these coarse textures cling to the meat and create the deep, savory crust associated with Texas-style dry rubs.
If you prefer a sweeter profile similar to Tennessee-style pulled pork, add brown sugar to the rub. If you enjoy a bold, peppery bite, follow this recipe exactly as written. You can always finish the cooked pork with your favorite barbecue sauce for added sweetness and moisture.
Making your own spice blends at home is an easy way to control flavor and ingredients. Homemade rubs contain no hidden additives or unfamiliar “flavorings,” so you know exactly what’s seasoning your food. Store this pulled pork rub in the pantry and reach for it whenever you want flavorful pork—whether you’re slow-smoking a whole shoulder, pressure-cooking a roast, or making a quick slow-cooker dinner.
Ingredients
This rub is made from common pantry spices. The full measurements are listed in the recipe card below.
- Coarse kosher salt – coarse salt adheres well to the pork and helps form a flavorful crust during cooking.
- Coarse-ground black pepper – coarse black pepper delivers the bold, peppery character that defines a Texas-style rub.
- Garlic powder or granulated garlic – granulated garlic resists clumping and contributes to a well-developed exterior “bark” on slow-cooked pork. Garlic powder can be used interchangeably.
- Onion powder or granulated onion – granulated onion is preferred for texture, but onion powder works if that’s what you have.
- Smoked paprika – adds color and a subtle smoky depth, especially useful when cooking in the slow cooker or Instant Pot. If smoked paprika isn’t available, regular paprika can be used, but the rub won’t have the same smoky note.
Instructions
Combine all ingredients in a small bowl or mason jar and mix until evenly combined. Store the rub in an airtight container in a cool, dry pantry for up to 6 months.
Ways to Use It
This rub is versatile and works with multiple cooking methods. Use it on a pork shoulder or pork butt for smoking, slow cooking, pressure cooking, or oven roasting. It’s also excellent on other cuts of pork—pork chops, pork loin, ribs, or tenderloin—and it adapts well to larger beef cuts like brisket, tri-tip, or beef ribs if you enjoy a pepper-forward seasoning on red meat.
- Smoked Pulled Pork – rub a whole pork shoulder thoroughly, smoke low and slow until tender, and pull for sandwiches or platters.
- Instant Pot Pulled Pork – this rub adds deep flavor to pork cooked quickly under pressure. After cooking, shred the pork and toss with sauce if desired.
- Slow Cooker Pulled Pork – rub a 3-pound pork shoulder with 2 tablespoons olive oil and 3 tablespoons of the pulled pork rub. Place in the slow cooker with 1 cup beef broth, 1 tablespoon Worcestershire sauce, and 1/2 cup apple juice. Cook on high 4–5 hours or on low 8–10 hours, then shred.
- Oven Roasted Pulled Pork – roast a seasoned pork shoulder in the oven at a moderate temperature until it reaches tenderness, then shred and serve.
More Homemade Seasoning Ideas
Keep a selection of homemade seasoning blends in your pantry to add consistent, fresh flavor to meals. This pulled pork rub pairs well with many other blends—use the same approach to make chicken seasoning, fajita seasoning, chili seasoning, or Cajun seasoning at home.
Pulled Pork Rub
11 tablespoons
Ingredients
- 1/4 cup coarse ground black pepper
- 1/4 cup kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Mix all ingredients together in a small bowl or mason jar until well combined.
- Store in an airtight container in a cool, dry pantry for up to 6 months.
Notes
- Yield: This recipe makes about 11 tablespoons of seasoning mix, enough to season 10–12 pounds of pork. Use approximately 1 tablespoon of seasoning per pound of pork.
- Storage: Store the rub in an airtight container for up to 6 months. Spices don’t spoil quickly, but they lose potency over time; label jars with the date and use within six months for best flavor.
- To make it spicy: Add 1 tablespoon cayenne pepper to the mix for extra heat.
- To make it sweet: Add 1/4 cup brown sugar to the seasoning to create a sweeter, Tennessee-style profile.
- Diet notes: This blend is gluten-free and contains no added sugar unless you add brown sugar; it fits well into low-carb and many whole-food meal plans when used sparingly.
Nutrition Facts (per serving)
Calories: 20 kcal
Carbohydrates: 5 g
Protein: 1 g
Fat: 0.3 g
Sodium: 2575 mg
Fiber: 2 g