Well, if you’re lookin’ to make your pork taste somethin’ special, you gotta try this here Mexican pork dry rub. Now, don’t be fussin’ about fancy stuff, just use what you got, and it’ll turn out just fine. I’ll tell ya, it’s just the right mix of spices, and once you rub it on that meat, it’s gonna give you the flavor that’ll have everyone askin’ for seconds.
Now, first thing’s first. You gotta make sure your pork is nice and dry. Don’t be puttin’ that rub on no wet meat, cause it just won’t stick right. Take yourself a paper towel and dab that pork down good. You don’t want any moisture left on there. Once it’s dry, you can go ahead and put your rub on, but ya gotta have something to help it stick. Some folks use mustard, others like olive oil, but whatever you got, just rub it all over that meat.
Now, let’s talk about the rub itself. It’s real simple, you won’t need nothin’ fancy. You’ll need some Mexican chili powder, cumin, garlic powder, and onion powder. A little bit of salt and pepper won’t hurt either, just to make sure it’s got the right taste. I tell ya, these spices together make a flavor that’ll knock your socks off. Just mix ‘em up real good and get it all ready.
- Chili Powder: This here gives it that smokey, spicy kick. Not too much, but enough to give it a real Mexican flavor.
- Cumin: This spice right here’s what makes it taste earthy and warm. You don’t need too much, but just a little bit goes a long way.
- Garlic Powder and Onion Powder: These two will give the rub a savory flavor that blends all the spices together real nice.
- Salt and Pepper: A little salt to bring out all them flavors, and pepper for a little extra bite.
Once your rub is all mixed up, take your pork and rub it down real good with that spice mix. Make sure you get all over it—on both sides, on the edges, everywhere. Don’t be shy! If you want, you can let it sit for a little while so the flavors really sink in. Give it about 30 minutes at least, but you can leave it for a few hours if you’ve got the time. The longer it sits, the more flavor it’ll have. But, even if you don’t have a lotta time, it’ll still taste mighty fine.
Now, when it comes to cookin’, you got a couple options. You can throw that pork on the grill, or if it’s too cold outside, you can use a skillet or even roast it in the oven. Either way, you’re gonna get yourself a nice crispy crust from that rub, and inside it’ll be tender and juicy.
Some folks like to use wet rubs, but for me, dry rubs are the way to go. It’s easy to make, it stores well, and you get that nice crust that makes your mouth water just thinkin’ about it. Wet rubs might add a little tang, like from citrus juice or something, but dry rubs are more about the spices and the meat.
Once your pork’s done cookin’, let it rest a minute before you slice into it. This helps keep all that juicy goodness locked inside. Then you can serve it up however you like—on tacos, in a sandwich, or just on its own with a side of beans and rice. You can even throw a little salsa or guacamole on top if you’re feelin’ fancy.
There you have it, a simple and tasty Mexican pork dry rub. Just a handful of spices, a little time, and a whole lotta flavor. It’s the kind of thing that makes any meal feel like a celebration, whether you’re feedin’ a big ol’ family or just makin’ a quick dinner. So go ahead and give it a try—you won’t be disappointed!
Tags：[Mexican Pork Dry Rub, Pork Rub, Mexican Spices, Chili Powder, Cumin, Dry Rub, Grilled Pork, Easy Pork Recipe, Pork Seasoning, Flavorful Pork]
