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Ingredients
- 3 TO 6 LB BOSTON PORK SHOULDER
- SANTA MARIA TANGY RUB
- 1 TBSP KOSHER SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP GROUND MUSTARD
- 1 TBSP PAPRIKA
- 1 TBSP GARLIC POWDER
- 1 TBSP ONION POWDER
- 1 TBSP BROWN SUGAR
- 1 TBSP DRIED OREGANO
- 1 TSP DRY ROSEMARY
- 1/2 TSP DRY SAGE
- 1/2 TSP DILL
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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