Skip to product information
1 of 6

From Lex's Pantry

Pulled Pork Rub

Pulled Pork Rub

Regular price $10.00 CAD
Regular price Sale price $10.00 CAD
Sale Sold out
Tax included.

Want a competition-style pulled pork, without all the hassle of inventing your own rub, this is the rub for you. 

Lex has been tweaking this Pulled Pork Rub to get it just right for years. She's excited to have you try it yourself. 

Traditionally served pulled on a soft white bun with a vinegary coleslaw, we often have it on rice with salad, served in tortillas or as part of a Sunday brunch plate.  

Recipes using Pulled Pork Rub

Cooking Pulled Pork 

For the full experience, you'll want to get pork shoulder and spend the time marinading and rubbing it down for the full experience. But we will send you instructions to use a smaller piece of pork to make a smaller version on your barbecue or smoker, in your oven, or using your Instant Pot. 

It will take some time, but you don't have to fuss with it. Lex has made it easy for you!

Yes, you CAN tell people you made it yourself! Lex will send you a note if you feel you need one.  

Try Something New

You can also use our Pulled Pork Rub with some chopped-up leftover pork roast and throw it on the grill to create some impromptu burnt ends. 

You can also simply mix the rub into some ground pork for a pulled pork flavour without the hassle of a 16-hour smoke. 

View full details

Customer Reviews

Based on 1 review
Howard Thompson
Lex saves my butt… pork butt

I am mostly a tenderloin guy. Pulled pork is just more work for me. But, with this, I don’t have to find a recipe, dig through my spices…simpler, so I bought the pork butt and set it marinading. Easy. You might need to break up some of the spices that may have clumped (sugars I assume?) After the 3+ hrs, I put it in a casserole and left it for the 4hrs on 300f. I made sure it was really done… cooled it and flaked/pulled it. (Yes, I checked a couple of times to make sure that 4hrs to be the target time and it turned out to indeed be 4hrs)

So, I probably used a bit too much spicing but I’m enjoying the flavour. It is hard for me to pick out any prominent flavour. It kind of tastes like a nice pork roast… hmmm… been probably eating too much of this right out of the pan.

The photo shows half pulled.

  • Spice Storage

    Spices, rubs and spice blends, should be stored in a dry, cool, dark place and used quickly to get the most flavour from them.

    Ground spices typically lose their freshness and are often past their peak in 6 months.

1 of 3