Quick Look at the Best Pork Rub Recipe
- Ready In: 5 minutes!
- Pork Shoulder Size: enough for a 4-5 pound pork shoulder
- Main Ingredients: lemon pepper, paprika, kosher salt, garlic powder, onion powder, pepper, and ground mustard.
- Dietary Info: Whole30, Paleo, Dairy-Free, and Gluten-Free
- Make-Ahead Friendly: mix it up and keep in the pantry for up to 3 months.
- Best For: any pork recipe – smoked pork shoulder, Instant Pot pork shoulder, smoked pork butt, or slow cooker pulled pork!
Share and summarize this recipe:
Top Reasons I Love About This Pork Rub
- It only takes 5 minutes to make!
- The brightness of the lemon pepper is unexpected but SO GOOD.
- Made with 7 spices that are probably already in your cabinet.
- Versatile – brings the best flavor to any cut of pork.
- Family-Friendly – the cayenne pepper is optional and can easily be omitted to skip the spice.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Paprika – option use smoked paprika for an added smoky flavor, if desired.
- Lemon Pepper – this is our secret ingredient that brings an unexpected light and bright flavor!
- Cayenne Pepper – add as much or as little as you want for a little added spice.
- Garlic Powder, Onion Powder, & Dry Mustard – a combination of spices that are the perfect compliment to pork.
How To Make Pork Shoulder Dry Rub
Step 1 – Put all the spices in a bowl or jar.
Step 2 – Mix to combine.
How Much Dry Rub Do I Need For My Pork Shoulder?
One batch of this pork shoulder dry rub will be enough for 4-5 pounds of meat. If your pork shoulder isn’t that big, store the rest in the pantry for next time!
Step 3 – Rub on the outside of a pork shoulder or pork butt.
Should You Put Dry Rub on Pork Shoulder Overnight?
Yes! Let the pork shoulder sit in this dry rub for up to 24 hours. Allowing it to sit in the dry rub for a longer amount of time lets the salt penetrate and tenderize the meat. If you have the time, we highly recommend it! Just rub the spices all over and cover the meat in plastic wrap to sit in the fridge.
Best Ways To Cook Pork Shoulder
This homemade dry rub can be used on any cut of pork. A few of our favorites are smoked pork shoulder, sous vide pork shoulder, Instant Pot pulled pork, and slow cooker pulled pork. Any of these options would be perfect for serving a crowd!
Erin’s Testing Tips: What We Learned
- We have been making and using this dry rub for over a decade! It is a crowd favorite any time we have a backyard cookout (for adults and kids).
- Always have some on hand in the pantry!
- Plan ahead – rubbing the pork shoulder with the dry rub and letting it sit for 24 hours in the fridge will give you the BEST results!
Pork Shoulder Dry Rub FAQs
Pork Butt is not the same thing as Pork Shoulder, although both cuts come from the shoulder of the pig. The pork butt is higher on the foreleg while the pork shoulder is a little farther down. This dry rub would be great on either one!
No, it is not spicy at all. Feel free to add a little or a lot of cayenne pepper if you do want to make it more spicy.
Other Homemade Dry Rub Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- 2 ½ tablespoons lemon pepper
- 2 ½ tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon ground black pepper
- 1 teaspoon ground mustard
- 1 teaspoon cayenne pepper*
Instructions
- Combine: In a small bowl, add 2 ½ tablespoons lemon pepper, 2 ½ tablespoons paprika, 2 tablespoons kosher salt, 1 tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper, 1 teaspoon ground mustard, and 1 teaspoon cayenne pepper*. Mix to combine.
- Use: Coat a pork shoulder with the dry rub and cook any way you want!
Notes
- Storage: store in an airtight container for up to 3 months.
- Double Batch: option to make a double to triple batch depending on how much meat you are cooking or to store for later.
- Cayenne Pepper: feel free to do less, more or omit depending upon your spice preferences. I like using anywhere from 1/2 teaspoon to 1 teaspoon.
Dee Nadjkovic says
This rub is unreal. So delicious. This rub really makes the difference between meh and spectacular pulled pork. Thank you!
Jon says
How much meat will 1 serving of this rub cover? I’m trying to see if I need to multiply it out to get the right amount of flavor. Thanks for the help
Erin says
Hi Jon – this works great for about a 3-4 lb pork shoulder.
Megab says
Is this recipe spicy? – asking for a kid.
Erin says
If you are worried at all about spice, omit the cayenne altogether and while it is very flavorful, it shouldn’t be very spicy (my kiddos eat it!).
Cory Terry says
Alright, so here’s the deal. Followed this recipe to the T – and it was the best pulled pork we’ve ever had from a backbard BBQ or a BBQ restaurant. The rub is spectacular. First time I’ve ever smoked a pork butt and didn’t have high expectations with that being the case. When we took our first nibble, I think our knees buckled a little bit. Even the wife complimented it and said it was the best pork she’s ever had – a d she never compliments my cooking. Well done Erin, well done.
Erin says
Glad you enjoyed it, Cory!
Perette Campbell says
Love this rub! I use it on chicken as well. I also subbed smoked paprika and chipotle powder for paprika and cayenne. And I only used 1 1/2 teaspoon of chipotle powder. Yum. Thank you
Erin says
So glad you are enjoying it, Perette!! Thanks for leaving a review!
Amy Cafer says
please tell me the 1 tablespoon of cayenne pepper is a typo.
Erin says
Hi Amy – thanks for asking! Should be a teaspoon – just updated!