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)


– 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!

Dry Rub Grilled Pork

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