If you’re a garlic lover, this delicious garlic seasoning paste for pork is a must-try! Apply this mixture to pork roasts and thick-cut chops, then cook them slowly for tender perfection!

We love garlic, which makes this one of our favorite seasoning pastes for pulled pork, pork loin, and ribs! Apply this wet rub for 2-4 hours to allow the flavors to penetrate the meat. The best part about this garlic paste is that it calls for simple ingredients.

Ingredients

• Extra Virgin Olive oil
• Garlic: You’ll need fresh garlic for this recipe. Substitute it with Smoked Garlic for extra flavor.
• Brown sugar: Dark brown sugar is recommended, but light brown sugar will work in a pinch!
• Paprika: Use regular paprika to make your garlic seasoning paste. However, you can make it smokier by combining 1 teaspoon smoked paprika with 1 teaspoon regular paprika. 
• Salt: Use Morton Kosher Salt for best results.
• Black pepper: fine ground

How to Make Garlic Seasoning Paste

• Blend ingredients: Add the peeled garlic cloves, salt, black pepper, paprika, brown sugar, and olive oil to a food processor or blender. Pulse until smooth. If the wet rub becomes too thick, add another tablespoon of olive oil.
• Let it sit: Allow the mixture to sit for 5-10 minutes. Stir once more to ensure all ingredients are well incorporated.
• Use it or store it: Use the garlic seasoning paste right away, or place it in an airtight container in the refrigerator for up to 5 days. Use as needed. You can also portion and freeze for up to 3 months.
• Amount: This recipe makes enough paste for one 4-6 pound roast or 2 racks of spare ribs. Double the recipe for larger roasts.

How to Use it

• Application: Place pork roast, ribs, or thick-cut chops in a baking dish. Apply garlic paste evenly. Cover the meat with plastic wrap and refrigerate for 2-4 hours, no more.
• Bring up the meat’s temp: Remove the pork from the refrigerator, carefully unwrap and let the meat sit at room temperature for 20 minutes for chops and up to 1 hour for large pork roasts.
• Safety first: Discard any remaining garlic wet rub that has come into contact with raw pork.

Print

Garlic Wet Rub for Pork

This garlic rub is a spice paste that you apply to pork roast, then cook low and slow to tender perfection. This recipe is simple yet effective!

Course Rubs

Cuisine American BBQ

Keyword garlic rub, pulled pork, pulled pork rub

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 0.66 Cups

Calories 468kcal

Ingredients

• 1/4 cup extra virgin olive oil use more if needed
• 8-10 cloves garlic peeled
• 1 tablespoon dark brown sugar
• 1 tablespoon Morton Kosher Salt
• 2 teaspoons paprika not smoked
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper

Instructions

• Place the peeled garlic cloves, salt, black pepper, paprika, brown sugar, and olive oil in a food processor or blender. Pulse until smooth. If the wet rub becomes too thick, add 1-2 tablespoons of olive oil.
• Allow the mixture to sit for five minutes. Stir once more to ensure all ingredients are well incorporated.
• Use it right away, or place the garlic wet rub in an airtight container in the refrigerator for up to 5 days. Use as needed.
• This recipe makes enough pulled pork rub for a 4-6 pound roast. Double the recipe for larger roasts.
• Place pork roast, ribs, or thick-cut chops in a baking dish. Apply rub evenly. Cover the meat with plastic wrap and refrigerate for 2-4 hours, no more.
• Remove the pork from the refrigerator, carefully remove the plastic wrap, and let the meat sit at room temperature for 20 minutes for chops and up to 1 hour for large pork shoulders. This will raise the meat's core before it goes on the grill or smoker.
• Discard any remaining garlic rub that has come into contact with raw meat.

Nutrition

Calories: 468kcal | Carbohydrates: 18g | Protein: 3g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 60g | Sodium: 10585mg | Potassium: 300mg | Fiber: 3g | Sugar: 19g | Vitamin A: 819IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 2mg

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