{"product_id":"four-saucemen-the-pork-rub-295g","title":"FOUR SAUCEMEN: The Pork Rub - 295g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle whisper, no real fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 295g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pork shoulder, chops and belly\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBuilt for the whole hog\u003c\/h2\u003e\u003cp\u003ePork rewards a rub that knows what it's doing, and this is that rub. A sweet-savoury blend of spice, brown sugar and garlic, The Pork Rub is built to melt into fat, build bark and carry a shoulder or a rack of ribs all the way through a long, slow cook.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet brown sugar and warm spice up front, savoury garlic underneath, and a faint mustard tang that cuts the richness of the fat. Balanced for pork — sweet enough to caramelise, savoury enough to stay serious.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat pork ribs the night before, then cook low and slow until the bark sets and the meat pulls back off the bone.\u003c\/li\u003e\n\u003cli\u003eRub a shoulder heavily for pulled pork and let it ride through the stall.\u003c\/li\u003e\n\u003cli\u003eSeason chops and sear hard for a sweet, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eSlather a pork belly and roast slow for crackle up top, spice underneath.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA coarse, sugar-flecked blend in warm brown tones; the grind grips fatty cuts and builds a proper bark under low heat.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Spices and Spice Extract, Salt, Sugar, Brown Sugar, Garlic Powder, Anti-Caking Agent (551). Contains Mustard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains mustard. Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/579_hand-on-heart-pork-burger.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eWord from the docks: two coats on a shoulder the night before, then low and slow till it pulls itself apart. Glaze the last stretch with \u003ca href=\"\/en-nz\/products\/heavenly-hell-holy-grail-hog-glaze-250ml\"\u003eHeavenly Hell Holy Grail Hog Glaze\u003c\/a\u003e and spoon \u003ca href=\"\/en-nz\/products\/tracklements-sticky-fig-relish\"\u003eTracklements Sticky Fig Relish\u003c\/a\u003e over the sliced belly. Patience does the heavy lifting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Overnight Pulled Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSet it up after tea, eat like royalty tomorrow.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in pork shoulder; 5 tbsp The Pork Rub; 2 tbsp yellow mustard; ½ cup apple juice in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSlather the shoulder in mustard, coat it heavily with The Pork Rub and rest in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C, spritzing with apple juice every hour once the bark sets, for 10–12 hours until it probes like butter at 93–95°C.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and rest in an esky for at least an hour, then pull and toss through the juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The long rest lets the juices settle back in so the pork stays moist when you pull it.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default Title","offer_id":44526840053802,"sku":null,"price":28.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-pork-rub-front.png?v=1783438437","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/four-saucemen-the-pork-rub-295g","provider":"THE RUB HUB","version":"1.0","type":"link"}