Let's face it, pork is one of the most popular proteins used in the land of all that is barbeque and smokers. It is a great protein in stir-fry dishes, stews, sandwiches and is a great additional ingredient in meatballs, meatloaves, dumplings and so much more! I wanted to really hone in on a spice blend that could be considered as an all-purpose blend. Not only are we creating a great flavor for the pork but, we are also helping to enhance everything else that pairs with this!
My approach to spice-blend making involves building on foundations. Balance is everything but the greatest part is that there is always a way to adjust the balance to create new focal points of a spice blend. I will put a "link to" my page on creating your own spice blends for more information. Meanwhile - let's get to work!
INGREDIENTS: 2 2/3 TB Cane Sugar 1 1/3 TB Kosher Salt 1 1/3 TB Garlic Powder 1 1/3 TB Onion Powder 1 1/3 TB Thyme, dried 2 tsp Black Pepper 2 tsp Chipotle Powder* 2 tsp Paprika* 1 tsp Coriander 1 tsp Cumin *For your paprika - be mindful of the type you are purchasing as not all are made the same. You will have to choose between Sweet, Spanish or Hungarian. Hungarian is considered hot so if you are a person that cannot handle a lot of heat, you may want to rethink this and use Sweet or Spanish. *For chipotle powder - if this is difficult to find, a great substitution would be either ancho or guajillo. They may have a rather interesting kick of spicy. If you are a person that cannot handle a lot of heat, you may want to consider halving the amount or eliminate it altogether.
This is a spice blend that you do not want to buzz through a spice grinder. The beautiful texture of what cane sugar, kosher salt and black pepper give to pork is absolutely delicious.
For larger pork cuts, you may want to double and/or triple this recipe. Also, look into my section on binders and proper storage of your spice blend right here on my website.
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