Specifically, I'm wondering about the effects of attempting to sear a piece of meat that is still thoroughly covered in dry rub. Wouldn't the spices themselves get burnt and ruined, rather than the meat getting a nice maillard reaction?
I ended up putting a dry rub on my pork (2 tsps each of paprikia, cayenne pepper, cumin, coriander, 1 tsp each of cloves, nutmeg, cinnamon, black pepper, salt). I'll let it sit uncovered in the fridge for an hour or to to absorb the salts and redistribute within the meat. But what should my next step be?
Some recipes suggest that I should pat down the meat and remove most of the dry rub, then sear and braise. Others say keep the dry rub on, don't sear. Whether I braise or not, I plan on adding liquid to the pot (1 part each chicken broth, apple cider vinegar and mustard).
Given that my end goal here is pulled pork and not a roast, is braising beneficial? If it is, should the dry rub be removed first? Also, any suggestions re my rub and liquid mixes?
Thanks for your feedback all!
Edited by Sam Mohyee - 4/15/13 at 10:15am