Tasting Table reached out to celebrity chef and owner of Bear Creek Smokehouse Robbie Shoults to get the scoop on what really ...

Combine Ingredients: Mix all the rub ingredients thoroughly in a small bowl. Prep the Pork: Pat the pork shoulder (or butt) ...

This Smoked Pork Shoulder ... of the rub on the outside of the roast as well. Cover in an airtight container and store in the fridge. Your rub will be more like a paste than a dry rub.

However long you plan to roast your pork shoulder for, a generous rub of sea salt into the scored skin and a blast of 30 minutes in a hot oven (220C/425F/Gas 7) should ensure a crisp crackling.

generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full quantity of rub. (A good rule of thumb is two teaspoons per pound of meat.) ...

Pat the pork dry and brush with the olive oil. To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry ...