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If you like traditional slow roast pulled pork then you have to buy this rub. Unfortunately, to cater for the mass market where  convenience and profit dictates what sells, pulled pork sold in supermarkets and some of the liquid sauces sold are packed with corn syrup and tasteless, producing meat with the consistency of soggy mush and generally unpleasant.


To really experience soft, moist, melt in your mouth pulled pork packed with flavour you have to cook your pork in the traditional way and use a traditional dry rub recipe such as DA MALAT's Carolina Pork Rub.


This traditional rub has been the staple product for BBQ and smoker cooking enthusiasts in the USA for many, many years. 


Carolina pulled pork shoulder:


Good quality pork shoulder

Olive oil

2 x Tbsp DA MALAT's Carolina Pork Rub




Coat the pork shoulder in a little olive oil.

Cover the meat in the Carolina Pork Rub but leave about a tsp for later. Cover the meat in foodwrap or place in a Ziploc bag for a couple of hours in the fridge.

Remove the coated meat from the fridge 30 minutes before cooking. Mix the tsp of the Carolina Pork Rub that is left with some olive oil. 


Place the meat on a low heat BBQ (covered BBQ or smoker works best) and turn every half an hour for at least 4 hours and baste the meat occasionally with the oil/ rub mix. Alternatively, the meat can be done in the oven (160 Degrees C) for 4 hours. Place in an oven tray and cover with foil,  basting the meat as you would on the BBQ.

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