Pork Dry Rub Recipe

Submitted by Faerber Family

•2 tablespoons onion powder
•2 tablespoons mild paprika
•1 tablespoons garlic powder
•1 tablespoon brown sugar
•1 tablespoon dried parsley
•2 teaspoons lemon zest, dried, minced*
•2 teaspoons dried oregano
•1 teaspoon powdered sage
•1 teaspoon fine ground black pepper
•1 teaspoon ground cumin
•1/2 teaspoon nutmeg
•1/4 teaspoon ground cloves

* Remove the skin from a lemon with a microplane, then spread it on a piece of waxed paper. Leave it in a warm, airy location to dry for a day or so. Mince the dried zest fine before adding to the dry rub.


Combine all the ingredients and store in a tightly sealed glass jar. The pork rub is better if made one or two days in advance of using. Apply more lightly to thinner and smaller cuts of pork. Pile it on thicker when using it on big, heavy cuts like pork roasts and shoulders.

Cook in crockpot for several hours on low heat.
Pull pork apart and pour a bottle of BBQ sauce over the pork one hour before serving.