This rub is intended to evoke a Mexican set of flavors, more of a carnitas style. It was originally intended specifically for pork shoulder. Over time, with some enthusiastic assistance from my friends in the Amazing Ribs Pitmaster Club, it has evolved into something that works just fine on pork or beef.
How To Use It
Try this on a chuck roast, cooked low and slow until falling apart, and then make Mexico City style street tacos: corn tortillas, shredded beef, pickled onions, cotija. Or make traditional pulled pork, but with this rub for “south of the border” flair. This amount will cover a full pork shoulder or 3 chuck roasts. You need about 1 tbsp per pound.
Carnitas Rub
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Recipe by Eric Course: RubCuisine: MexicoDifficulty: Easy
Servings
9
servings
Prep time
10
minutes
Cooking time
0
minutes
Calories
300
kcal
Total time
10
minutes
Ingredients
2 tbsp chili powder
2 tbsp Garlic powder
1 tbsp onion powder
1 tbsp white table sugar
1 tbsp ground cumin
2 tsp cinnamon
1 tsp ground coriander
2 tsp smoked paprika
1 tsp ground oregano
1/2 tsp cayenne pepper
Method
Assemble all your ingredients
Dump into a small mixing bowl
Mix together well
Cover and allow to stand 1 hour before using
Notes
There is no salt in the rub. You should be dry brining ahead of applying the rub. If you are not going to dry brine, add 1 1/2 tbsp of Morton’s kosher salt to the rub
Use 1 TBSP of the rub per pound of meat. This amount will generally cover an entire pork shoulder or 3 chuck roasts.
A serving is 1 TBSP for purposes of calculating calories.
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