Ingredients
- Johnnys All-Purpose Rub: A Kansas City Award Winner
- (Use this on everything)
- 5 cups kosher salt
- 2 1/4 cups paprika (for color)
- 1 cup sugar
- 2 tablespoons celery powder
- 2 tablespoons onion powder
- 1 tablespoons garlic powder
- 1 cup black pepper
- 1 tablespoon powdered vegetable oil
- 3 to 5 pounds pork butt, rinsed with cold water
Directions
Add all of the rub ingredients to a small bowl or container and mix well. To make this a special spicy rub, add 2 tablespoons cayenne pepper. Now you have a real rockin' rub!
Heat a smoker to 225 degrees F.
Generously rub the entire butt with 1 1/2 cups Johnny's All-Purpose Seasoning. Put it in a pan, cover and refrigerate overnight. Remove pork from the refrigerator, uncover and put it in the smoker for approximately 7 to 8 hours. Cooks Note: This can also be cooked in a home oven at 425 degrees F for 2 hours. Remove the pork from the smoker to a cutting board and pull pork apart while still hot. You are now ready to serve it your favorite way.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Read all 5 reviews
By gcdmd_12200611
Victoria, TX
on October 10, 2011
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For those that are wondering about powdered vegetable oil: It is non-dairy creamer
By mrslady77
HAMPTON, VA
on April 14, 2011
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Tried this on a rack of pork loin frenched and it was awesome. Just used all the ingrediants and used my best judgement and was glad I did. I did add some liquid smoke since I seared the meat then pressured cooked it. It tasted like I had it on the grill all day long. Thx DDD
By babyzeus1_12218735
Oroville, CA
on July 24, 2010
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I swore I would never rate a recipe b4 making it. But I have to comment. Don't you people realize how lucky we are to have access to an award winning recipe? The rub portion makes 9.58 cups of rub. The "directions" tell you to use 1 1/2 cups of rub per one 3-5 lb pork butt roast. The enitre rub recipe will last you thru roughly 33 lbs of pork. To the rest of the readers, I'm sorry. This man who was so gracious to share his craft with us home cooks recipe tomorrow and let you know my opinion. I don't yet own a smoker, so I will have to prepare in an oven. But am traveling a great distance for a "bbq pitmasters" class in Sept. Thank you Mr. White for sharing with us "common cooks". And thank you DDD for providing the means.
Read all 5 reviews