Hog Wild Dry 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 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.
What’s in it?
Hog Wild seasoning is hand blended 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.