Description
Hog Wild – Pork Rub
Hog Wild has been our top selling pork rub and one of our top sellers overall. A blend of 15 ingredients makes up this flavorful all purpose pork rub that is more sweet than it is hot, as all good pork rubs should be. Great on both Boston butt and ribs!
Pulled Pork – Pork Shoulder or Pork Butt
Although Americans have a bit of a love affair with pulled pork and BBQ in general for some the naming of the cuts of meat used can understandably be a little confusing. For example the “Pork Butt” or “Boston Butt” is actually a cut from the upper portion of the front shoulder. The lower portion of the front shoulder can be found being sold as a ‘Pork Shoulder”, “Picnic Ham” or “Picnic Roast”. The Boston Butt can be found with bone in or without and is typically 4 to 14 pounds. The butt is rectangular and more uniform in shape than the picnic. Calling it a butt when it truly comes from the front end of the hog is a bit confusing, but this cut is well marbled and is the best for pulled pork.
The Shoulder or Picnic is often sold with the skin on and is used in recipes that call for Crackling.
Where to Use Hog Wild
A good pork rub is meant as more of a surface treatment for adding flavor and to create the bark. When it comes to using Hog Wild as a pork rub you can simply apply the rub directly to the meat in advance. Some people like to apply it dry 8-24 hours before smoking and let it rest in the refrigerator. Others use a mustard slather as a binder to help hold the rub to the meat. This rub works with any technique you choose. Experiment with different applications and decide which you like best. in addition to making pulled pork, Hog Wild is equally delicious on ribs, ham and pork chops.
When and How to Use
When it comes to using Hog Wild as a pork rub you can apply the rub in advance with some people liking to apply it 8-24 hours before smoking. The truth is that the majority of the rub’s molecules are too large and will penetrate less than a 1/2″ into the meat during this time. A good pork rub is meant more as a surface treatment for flavor and to create the bark. I like to apply the rub just before cooking in combination with a thin layer of oil (olive, canola or vegetable oil all work well) as most of the flavors in the rub are oil soluble (dissolves easily). Spread the rub generously on the thicker portions of the shoulder.
You want to maximize the flavor when smoking large cuts of pork butts because these roasts have a great deal of meat compared to the available surface area. You need to get the most out of your rub. You need to work as much of the Hog Wild into the meat as it will hold. One trick we did learn from our time working with the competition barbecuers was to add two tablespoons of Hog Wild to one cup of apple juice to spray on the meat while it is smoking.
Once the pork butt hits 150 to 160°F, the moisture from inside the meat starts to move to the surface and begins evaporating which cools the surface of the meat. This is the what starts drying the exterior and helps from the bark.
Where Else You Can Use It
Some competition and backyard barbecuers like to inject their pork butts with a marinade. This marinade is usually concocted with 1/4 cup of their rub and 1 cup of warm apple juice and they inject it deep into the meat. You can do this but most of these competition barbecuers don’t do this when cooking at home for friends and family as the cut is moist enough on its own that injecting tends to cover up the pork’s natural flavor.In addition to pork butts and pork ribs our Hog Wild is equally delicious on ham and pork chops.
What’s in it?
Hog Wild pork rub seasoning is hand blended right here in the USA from turbinado sugar, salt, paprika, demerara sugar, grains of paradise, onion, garlic, yellow mustard, chili powder, brown mustard, black pepper, rosemary, marjoram, clove, and allspice.
John –
I use this for my smoked pork butt it’s a great go to rub
John –
Big fan of this blend for everything pork. Also enjoy Game Changer.
Tim G. –
Amazing! I only use this now for my pulled pork and the results have been amazing! A MUST HAVE!!!!
Bubba –
A+!!! This is a must have for pulled pork!!
Ryan –
I’ve tried and made a lot of rubs in my meat smoking years. You WILL NOT FIND a better rub for smoking pork than this.
H.Q. –
Good taste, good color. Great on the grill even better on a smoker! Great rub for ribs!!!
Susie A. –
Love it, tastes great on chicken too!!
Michael –
I use this on smoked pork ribs. So good!!!