Pulled Pork Spicey Sausage Rub

I have been working on this recipe for about a year, I think i nailed it about a month ago.

All ingredients are by volume. I use a Tablespoon, but a shovel would work too. This is the recipe for meat thoroughly soaked in brine hence no salt.

1 Allspice

1 Sage

2 Fennel Seed (ground)

2 Crushed Red Pepper (ground)

3 Star Anise (ground)

3 Onion Powder

3 Garlic Powder

3 Old Bay

3 Black Pepper (ground)

5 Paprika

5 Cumin (my favorite spice of all time)

7 Dark Red Chili Powder

I try to grind my own spices as much as possible. This recipe will make the bark on a Pork shoulder taste like smokey hot Italian sausage, but when it is pulled and all mixed together will just give the meat a subtle spiciness that will have everyone coming back for more.

I have used the same spice mix with an addition of

5 Salt (kosher)

20 Brown Sugar

for meat that wasn't brine soaked with good results as well.

I would love some feedback.

Thank you.

chris