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.