Garlic Seasoning Paste (My Favorite Wet Rub for Pork)

If you’re a garlic lover, this delicious garlic seasoning paste for pork is a must-try! Apply this mixture to pork roasts and thick-cut chops, then cook them slowly for tender perfection!

Wet rubs are not a new concept, but we typically use dry rubs to season meats like pork shoulders or beef brisket. We wanted to experiment with how a garlic paste would change the overall flavor and texture of the meat. After a few attempts, we managed to refine the ingredients to improve the overall flavor. The results were mind-blowing! The paste was easy to apply, and we marinated the roast for a few hours to let all those savory flavors seep in. Our pulled pork was moist, and the paste did not create a barrier to the smoke. In fact, it produced a beautiful, flavorful bark. For us, this garlic seasoning paste was a 10/10 experience! Next time, we might omit the salt and use the paste as a binder before applying one of our BBQ rubs. I have a feeling it will rock our world!

Use this garlic paste on pulled pork, pork loin, and ribs! For best results, apply it for 2-4 hours to allow the flavors to penetrate. The best part about this garlic paste recipe is that while it calls for simple ingredients, you can add herbs, spices, and even citrus to make it your own unique version.

Ingredients

• Extra Virgin Olive oil
• Garlic: You’ll need fresh garlic for this recipe. Substitute it with Smoked Garlic for extra flavor.
• Brown sugar: Dark brown sugar is recommended, but light brown sugar will work in a pinch!
• Paprika: Use regular paprika to make your garlic seasoning paste. However, you can make it smokier by combining 1 teaspoon smoked paprika with 1 teaspoon regular paprika. 
• Salt: Use Morton Kosher Salt for best results.
• Black pepper: fine ground

How to Make Garlic Seasoning Paste

• Blend ingredients: Add the peeled garlic cloves, salt, black pepper, paprika, brown sugar, and olive oil to a food processor or blender. Pulse until smooth. If the wet rub becomes too thick, add another tablespoon of olive oil.
• Let it sit: Allow the mixture to sit for 5-10 minutes. Stir once more to ensure all ingredients are well incorporated.
• Use it or store it: Use the garlic seasoning paste right away, or place it in an airtight container in the refrigerator for up to 5 days. Use as needed. You can also portion and freeze for up to 3 months.
• Amount: This recipe makes enough paste for one 4-6 pound roast or 2 racks of spare ribs. Double the recipe for larger roasts.

How to Use it

• Application: Place pork roast, ribs, or thick-cut chops in a baking dish. Apply garlic seasoning paste evenly. Cover the meat with plastic wrap and refrigerate for 2-4 hours, no more.
• Bring up the meat’s temp: Remove the pork from the refrigerator, carefully unwrap and let the meat sit at room temperature for 20 minutes for chops and up to 1 hour for large pork roasts.
• Safety first: Discard any remaining garlic wet rub that has come into contact with raw pork.

Troubleshooting FAQs for Garlic Seasoning Paste

1. What should I do if the garlic flavor is too strong? – If you find that the garlic flavor is overpowering, try reducing the marinating time to between 2 and 4 hours.
2. What is the best way to store leftover garlic paste? – First of all, make sure the paste hasn’t come into contact with raw. If it has, please discard it. If you are planning to make a large batch to use for later, store it in an airtight container in the fridge for up to a week.
3. How can I make the garlic seasoning paste less harsh? – If the raw garlic taste is too intense, try using roasted or smoked garlic for a mellower wet rub.
4. Can I use garlic powder instead of fresh garlic? – Yes, you can use garlic powder as a substitute, but the texture of the wet rub will be much looser. Generally, 1/8 of a teaspoon equals 1 clove of garlic. Stick to fresh garlic if you can.
5. What should I do to ensure that my pork roast is absorbing flavor? – Most pork roasts have a layer of fat on top. Trim down to 1/2″, then score the fat in a cross-cross pattern before applying the garlic paste.
6. How long should I marinate? – Marinate thinner cuts (ribs) and smaller roasts (tenderloin, chops, and loin roasts) for 1-2 hours, and larger cuts for 4 hours.
7. Can I freeze it? – Yes! You can portion it out and freeze it in airtight containers or freezer bags.

Final Thoughts On Our Garlic Seasoning Paste Experience

This was an interesting experiment for us. Initially, we made the mistake of marinating the pork overnight. While the garlic flavor was okay, it was a bit overpowering. We also scaled back on the salt for the same reason. Too much marination and too much salt did not produce good results. A shorter marinating time of 2 hours for ribs and no more than 4 for larger pork roasts is recommended.

• 1/4 cup extra virgin olive oil use more if needed
• 8-10 cloves garlic peeled
• 1 tablespoon dark brown sugar
• 1 tablespoon Morton Kosher Salt
• 2 teaspoons paprika not smoked
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper

• Place the peeled garlic cloves, salt, black pepper, paprika, brown sugar, and olive oil in a food processor or blender. Pulse until smooth. If the wet rub becomes too thick, add 1-2 tablespoons of olive oil.

• Allow the mixture to sit for five minutes. Stir once more to ensure all ingredients are well incorporated.

• Use it right away, or place the garlic wet rub in an airtight container in the refrigerator for up to 5 days. Use as needed.

• This recipe makes enough pulled pork rub for a 4-6 pound roast. Double the recipe for larger roasts.

• Place pork roast, ribs, or thick-cut chops in a baking dish. Apply rub evenly. Cover the meat with plastic wrap and refrigerate for 2-4 hours, no more.

• Remove the pork from the refrigerator, carefully remove the plastic wrap, and let the meat sit at room temperature for 20 minutes for chops and up to 1 hour for large pork shoulders. This will raise the meat’s core before it goes on the grill or smoker.

• Discard any remaining garlic rub that has come into contact with raw meat.

Calories: 468kcal | Carbohydrates: 18g | Protein: 3g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 60g | Sodium: 10585mg | Potassium: 300mg | Fiber: 3g | Sugar: 19g | Vitamin A: 819IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 2mg