Cajun dry rub

**CallmeGoose** · 9th January 2014

Just made this up. My first attempt at a dry rub. Currently got the chicken marinading in it for 24hours

**macmilm** · 9th January 2014

Might try that on a joint of pork this weekend..... will wait till you try yours tho and tell me if its worth doing ;-)

**BigBrand** · 9th January 2014

Not trying to Hi-Jack, I'm doing Slimming World at the moment, and had this yesterday, it was fucking amazing, no joke.

http://www.slimmingworld.com/recipes...lled-pork.aspx

Had a joint in the slow cooker for 8 hours, took it out to settle, poked a few holes in and tipped some more of the sauce in. Let it settle and the took to it with two forks. Was immense.

Hope your cajan is good!

**CallmeGoose** · 10th January 2014

Just tried this and it was fookin amazing!

The dry rub seemed to lock in the moisture. When I started cutting the fillet into strips the moisture jizzed out! Usually when I do chicken in the oven it turns bone dry

Taste wise it was spot on. Wouldn't change a thing, a little tangy but spot on.

Served it on a bed of whole wheat pasta with a few dollops of Cajun mayonnaise, and salad as a side

Fantastic. I'm a dry rub concert!

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**BertRoot** · 19th January 2014

Originally Posted by BigBrand

Not trying to Hi-Jack, I'm doing Slimming World at the moment, and had this yesterday, it was fucking amazing, no joke.

http://www.slimmingworld.com/recipes...lled-pork.aspx

Did this one today. Added a couple of spoons of paprika and swapped the sweetener for dark brown sugar. Also added a tablespoon of chipotle sauce and swapped the Worcester sauce for Hendersons Relish. Swapped the mustard powder for two tablespoons of whole grain mustard. Did it for three hours on medium and then five hours on low. Was a bastard to get out as it was falling to bits but fucking superb. Even the kids had two lots. Sainsbury a have pork at half price at the moment.