Pork Rub – Rub, Bake, Pull Your Pork…
Wash and dry your pork joint, stab a few large holes in it, drizzle over some olive oil, sprinkle on your Pork Rub, slowly bake in the over for anywhere between 6 and 12 hours on a low heat before getting a your hands in there and pulling your pork.
As this contains salt for additional flavour we don’t recommend you putting it on and leaving it to marinade for a few hours, it’ll end up drying your meat out by drawing the water content out. Sprinkle on just before cooking and rub in well. It couldn’t be easier to use a pork rub to gain so much flavour. Meat rub is so versatile and someone else has already done the hard work blending it to taste ideal with the meat you’ve chosen to cook.
Demerara Sugar, Salt, Smoked Paprika, Paprika, Chilli Powder, Onion Powder, Garlic Powder, Black Pepper, Mustard Flour (MUSTARD), Ground Cumin, Cayenne Pepper.
Allergy Advice: for allergens, see ingredients in Bold
|Nutrition||Per 100g||Per Serving (1/4 Packet)||RI%|
|of which: saturates||0.7g||<0.1g||<1%|
|of which: sugars||48g||6g||7%|
1 Sachet contains 4 Servings
Reference intake of an average adult (8400kJ / 2000kcal)