This rub was amazingly delicious. A little spicier than *I* like things, but still delicious!
It was originally for a pulled pork, but we ate it just as a slow-cooked pork roast. Mmm…
Carolina Dry Rub
(Steven Raichlen)
1 tbsp mild paprika
2 tsp light brown sugar
1 1/2 tsp hot paprika (omitted because we didn’t have it)
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/4 tsp salt
4-6 whole cloves garlic (optional)
Directions
– If using the garlic cloves, place small slices all over pork roast and slip 1 clove into each slit. Place rub on pork roast/loin, wrap in plastic, and refrigerate for at least 3 hours (preferably 8)
– Set up the grill for indirect grilling, and place roast on grill (we grill in foil to keep the grill clean)
– Slow-roast pork for 3-5 hours (depending on size of pork) until internal temperature reaches 195 degrees F
– Serve! It’s delicious!
