I was asked by a colleague if I could share my dry rub recipe with him, so I thought I'd record it for posterity, enjoy.

BBQ Dryrub

In a large zip-lock freezer bag add:

(most measurements are approximate)
1 cup brown sugar (more is better than less)
1/2 cup paprika (spanish or hungarian not smoked paprika, flavour is too over powering)
1/4 cup Kosher salt
2-3 spoons of pepper
2-3 spoons of garlic powder (not garlic salt)
2-3 spoons of onion powder
1-2 spoons of chili powder (or cumin & cayenne will do, too)
1 spoon of instant coffee (not flavoured, shitty instant is fine)
1 spoon of oregano

Trap some air in the bag, close it then shake that shit up!

Pulled Pork Prep

- Take a Pork shoulder or Loin roast trimming half of the fat off - leave a bit on there for flava!
- Rub 1/2 to 3/4 of a cup of rub all over the roast. Wrap up in 2.3 layers of foil, then wrap in 2-3 layers of saran wrap (keeps the liquids inside).
- Fridge the roast for at least 24 hours turning occasionally.
- Cook dat shit!
- Eat day shit!

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