There’s nothing like the deep, smoky aroma of a well-balanced spice blend transforming tough cuts into tender, flavorful pulled pork. This dry rub captures the essence of McCormick’s bold BBQ style.
With just a handful of pantry staples, you’ll create a versatile seasoning that works on pork, chicken, or even vegetables. Mix it up in minutes and store for whenever the craving strikes.
Ingredients for Mccormick Bbq Pulled Pork Seasoning
Nine pantry staples create that signature smoky, bold flavor for your pulled pork.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Sugar 🍚 | ½ cup | Light or dark, packed |
| Paprika 🌶️ | 3 tbsp | Sweet or smoked variety |
| Garlic Powder 🧄 | 2 tbsp | Not garlic salt |
| Onion Powder 🧅 | 2 tbsp | Fresh ground preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | 2 tbsp | Kosher or sea salt |
| Chili Powder 🌶️ | 1 tbsp | Mild or hot variety |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
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The paprika is doing most of the heavy lifting here. McCormick’s smoked paprika gets you closest to their signature flavor, but any good brand works. I grab mine from Costco in bulk—cheaper and always fresh. Brown sugar adds that caramelized sweetness, so don’t skip it. Light or dark works, but dark gives a deeper molasses note. The garlic and onion powders? Spice Islands or Badia if you want to splurge.
No cayenne? Red pepper flakes at half the amount work in a pinch. Out of chili powder? Cayenne plus cumin gets you close—just go light on the heat. Want more complexity? Add a pinch of ground coriander. The salt is flexible—Diamond Crystal for flakier texture, or regular table salt if that’s what you’ve got. Just adjust the volume since they’re different densities.
This blend keeps its punch for about 6 months in an airtight container. Store it in a cool, dark place—not above the stove. I make a double batch every time; one for me, one to gift. Lasts forever, and you’ll want it on everything.
Why You’ll Love This Recipe
- 5-Minute Mix: I dump all five spices in a bowl, stir, and boom—homemade BBQ magic without the store trip.
- Sweet & Smoky: Brown sugar caramelizes while paprika and black pepper give that slow-cooked depth I crave.
- Feeds the Freezer: One batch seasons three pounds of pork, and leftovers reheat like they’re fresh off the smoker.
- Pantry Staples: I always have garlic powder and onion powder on hand, so this costs pennies and tastes like a million bucks.
Step-by-Step Instructions for BBQ Pulled Pork Seasoning
Here’s the method. Simple, precise, and it works every time.
Step 1: Combine the Base Spices
In a medium bowl, add the 3 tbsp Paprika, 2 tbsp Garlic Powder, and 2 tbsp Onion Powder. These form the aromatic foundation of your blend. I like to use a fork to break up any clumps in the powders as I combine them.
This trio delivers that classic BBQ depth with smoky paprika leading the way. The garlic and onion powders should be fresh—old spices lose their potency and won’t give you that bold flavor you’re after.
Step 2: Add the Heat and Sweet Elements
Measure out the 0.5 cup Brown Sugar and add it to the bowl. Pack it down firmly if it’s light brown sugar—this ensures you’re using the exact amount. Then add the 1 tbsp Chili Powder and 0.5 tsp Cayenne Pepper for a touch of heat.
The brown sugar will start to clump with the spices—that’s normal. The sweetness balances the heat, while the chili powder adds complexity. If you prefer less spice, you can reduce the cayenne, but I find this amount gives just the right kick without overwhelming.
Step 3: Incorporate the Finishing Touches
Add the 2 tbsp Salt and 1 tbsp Ground Black Pepper to the mixture. These enhance all the other flavors and give the blend its backbone. The black pepper should be freshly ground if possible—it has a brighter, more vibrant flavor.
Finally, add the 1 tsp Ground Cumin. This spice might seem unusual in a BBQ blend, but it adds an earthy depth that ties everything together. Stir thoroughly until the mixture is uniform and no streaks of individual spices remain.
Step 4: Store and Use
Transfer the seasoning to an airtight container. It will keep at room temperature for up to 6 months, though the flavors are freshest within the first 3 months. Shake the container before each use to redistribute any settled spices.
When ready to use, pat your pork shoulder dry and coat it generously with the blend—about 2-3 tablespoons per pound of meat. Let it sit for at least 1 hour before cooking to allow the flavors to penetrate. The sugar in the blend will help create a beautiful crust as it cooks.
Pro Tips For Making Mccormick Bbq Pulled Pork Seasoning
- Toast the Spices: Lightly toast the paprika, garlic powder, and onion powder in a dry pan for 30 seconds before mixing—it wakes up the flavors and makes the seasoning taste fresher than the jar alone.
- Balance the Sweetness: If your brown sugar is packed hard, break it up first so it distributes evenly; otherwise, you’ll get clumps of sweetness in some bites and none in others.
- Skip the Salt: The McCormick blend already has salt, so adding extra can make your pulled pork taste harsh—I learned this the hard way after over-salting my first two batches.
- Rest Before Rubbing: Pat the pork dry with paper towels before applying the seasoning so the spices stick instead of sliding off with excess moisture.
Best Sauces and Condiments for This Recipe
Classic BBQ Sauce
A tangy Kansas City-style sauce pairs perfectly with this seasoning. I love Sweet Baby Ray’s Original for its balanced sweetness and smokiness. Brush it on during the last 30 minutes of cooking for that sticky, caramelized finish. 🔥
Vinegar-Based Option
For a Carolina twist, try a vinegar-based sauce. Mix 1 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp crushed red pepper. This cuts through the richness and brightens the spices in your rub.
Creamy Coleslaw
A cool, creamy slaw balances the bold flavors. I use Duke’s mayonnaise with shredded cabbage, 1 tbsp apple cider vinegar, and a pinch of sugar. Let it sit for 1 hour before serving so the flavors meld.
Pickled Vegetables
Quick-pickled red onions or jalapeños add a tangy crunch. Thinly slice 1 red onion and soak in ½ cup white vinegar and 1 tbsp salt for 20 minutes. These cut through the richness beautifully.
Spicy Mustard
A dollop of yellow mustard or a spicier Dijon adds a sharp contrast to the smoky-sweet profile. I like to mix in a bit of honey for a sweet-heat combination that complements the rub’s depth.
Buttery Cornbread
Serve with warm, buttery cornbread to soak up every last bit of sauce. I use Jiffy mix with an extra ¼ cup cornmeal for texture. The sweetness pairs wonderfully with the smoky, savory flavors of your seasoned pork.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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