Steven Raichlen's Barbecue! Bible


Sazón Rub

Puerto Rican Pig Powder

Puerto Rico may be a US territory, but its food palate is rich with international flavors. Like this pig powder. No pit boss in Puerto Rico would dream of making lechón asado (pit-roasted pig) or even grilling steaks or chicken without first sprinkling them with a seasoned salt called sazón (sometimes called adobo). The basic ingredients include salt, pepper, cumin, and garlic powder; each grill master brings his own twist. You can buy bottled sazón at ethnic markets and most supermarkets, but the commercial brands are loaded with MSG. Here’s a quick sazón that’s bursting with Spanish Caribbean flavors, yet versatile enough to season anything.


  • Yield: Makes 3/4 cup
  • Equipment: mixing bowl
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  • 1/3 cup coarse salt (sea or kosher)
  • 2 tablespoons freshly ground white pepper
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons dried parsley
  • 1-1/2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Step 1: Combine the ingredients in a bowl and stir or whisk to mix.

Step 2: Transfer to a jar, cover, and store away from heat and light.

Tips:

Keep sealed and this sazón will keep for several weeks.

Use as you would any seasoned salt. Pork, chicken, and steak are the most predictable choices, but I use it pretty much on everything else.

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