Rate this recipe
4.8/5
(5 Votes)
Ingredients
- 10 – 12 LB PORK ROAST
- BLACKENED RUB
- 3 TBSP PAPRIKA
- 3 TBSP GROUND MUSTARD
- 2 TSP GROUND THYME
- 2 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 TBSP BROWN SUGAR
- 2 TSP SALT
- 1 TBSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 1 TSP ANCHO CHILI PEPPER
- 1 TSP CHIPOTLE PEPPER
- 1 TSP CALIF. CHILE PEPPER
- 1 TSP GROUND NUTMEG
- 1 TSP GROUND CUMIN
Details
Preparation
Step 1
TRIM EXCESSIVE FAT OFF ROAST
MIX RUB THOROUGHLY AND APPLY MEDIUM COAT TO ROAST
STORE REMAINING RUB IN AIR TIGHT CONTAINER.
PLACE ROAST IN TUPPERWARE CONTAINER WITH LID AND IN FRIDGE OVER NIGHT.
REMOVE ROAST FROM FRIDGE AND TRANSFER TO BAKING TYPE DISH, PLACE ON COUNTER.
PREHEAT OVEN TO 350 F, PLACE ROAST IN OVEN
COOK TILL AN IT OF 165 - 180 F I.T.
REMOVE FROM OVEN AND PLACE ON STOVE TOP, LET STAND 10 MINUTES BEFORE CUTTING. ENJOY
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