PORK BUTT DRY RUB RECIPES
STEPHANIE'S AMAZING PULLED PORK AND DRY RUB - FOOD.COM
This recipe I made when I wanted to make pulled pork. And it is amazing well I think :) My roasting pan does not have a rack so I use an upside down muffin tin.
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Cook Time 5 hours
Yield 8-10 Sandwiches, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275.
- Rub the pork with your dry rub you can do this the night before or an hour before cooking.
- In a roasting pan pour in juice or water add liquid smoke.
- Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.
Nutrition Facts : Calories 14, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 583, CarbohydrateContent 3, FiberContent 0.5, SugarContent 1.8, ProteinContent 0.3
OVEN-ROASTED PORK LOIN WITH DRY RUB RECIPE - FOOD.COM
A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.
Total Time 8 hours
Prep Time 6 hours
Cook Time 2 hours
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
- Make small slits and stuff a garlic clove in the slit (do this all over the roast).
- Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
- Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
- Place roast in a foil-lined shallow roasting pan.
- Let the roast sit out at room temperature for a couple hours.
- Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
- Remove and cover with foil, let stand for 20 minutes before slicing.
- *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
Nutrition Facts : Calories 641.9, FatContent 23.9, SaturatedFatContent 7, CholesterolContent 137.9, SodiumContent 1860, CarbohydrateContent 56.2, FiberContent 1.6, SugarContent 50.4, ProteinContent 50.1
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