Pulled Pork--No Salt question

[pentree68]

As promised here's my next pulled pork question from a beginner to the experts. This may be a dumb question but here goes. My husband has a problem handling too much salt. What would happen if you prepare a pulled pork without any rub in the beginning? Instead of adding all the rub on the outside of the pork in the beginning what would it taste like if you just injected it, then smoked and wrapped it and doused it with some of its own liquid in the end? just curious.
bobbie (pentree68)

 

[squirtthecat]

It will still be good..

You can even make your own rub without the salt. Granulated Onion/Garlic/Cayenne powder is a nice blend. Use a little mustard or molasses for the 'glue' to help it stick.

 

[squirtthecat]

PS. No such thing as dumb questions!

 

[Hobbit]

The only dumb question is the one you don't ask...or like Squirt says there are no dumb questions.

I make my rubs and usually cut the salt by half with no real difference in taste. Or you can go the no-salt route and experiment with making what you like...just check your ingredients. You do have to watch the salt content of what you use for the "glue". With so many pre-made and processed foods salt is pretty insidious in how much is in there.

 

[sparky]

or just lighty dust it w/ your rub. you cook butts for along time. alot of the rub is going to drip off anyway. go light w/ it. squirt it right. mustard, molasses or balsamic glaze all work wonders as glues before the rub. i must say, my favorite so far has been balsamic glaze. love the color it gives and the deep wine flavor. its thick too. just my opinion. the molasses is very good too.

 

[pentree68]

sparky:
what's the balsamic glaze you speak of? where can i buy this?
bobbie

 

[sparky]

sparky:
what's the balsamic glaze you speak of? where can i buy this?
bobbie

go to the top of this page and hit the shop button. takes you to BPS store. go to sauces and waa laa. balsamic glazes. good stuff.

 

[TentHunter]

Same here as FLbentRider and what Squirt said; no dumb questions!

I understand your dilemma. I have to always watch my salt intake, so I make rubs with very low or no salt all the time.


Here's a basic all purpose rub. This will make enough for one butt or rack of ribs.

2 TBS Paprika
2 TBS Brown Sugar (brown sugar has molasses in it - makes a decent bark)
1 TBS Garlic Powder (sometimes called granulated garlic)
1 TBS Onion Powder
1/2 tsp. Black Pepper
1/2 tsp. Chili Powder
1/4 tsp Cinnamon

1 TBS or less Kosher, Pickling or Sea Salt (optional - you control it).


There is plenty of flavor there even without the salt.

 

[TentHunter]

Scooter & I were talking and I wanted to clarify powdered v. granulated garlic. Some brands offer two varieties and call the normal stuff "Granulated Garlic" and then offer a really finely ground "Garlic Powder". Most brands just call the granulated stuff Garlic Powder.

I like the granulated type. When you look at the bottle you will be able to tell. Just something to be aware of.

Thanks Scooter!