I have only recently braved the world of pork roasts. In the past my attempts at pork have been met with dismal failure (think: dry, chewy and stringy). This is my first attempt to make my own pork dry rub. Looking on-line the spices for pork rub are all over the map. I did not want too much sugar. One recipe I found called for two cups of sugar for a two pound roast (that is not a roast, that’s meat candy).
I have spices in my cabinet from all over the world. I mixed Mexican oregano with Indian red chili power and Spanish paprika. Time will tell if this rubs works.
Answer after dinner: Yes it was fantastic!
Karl’s Pork Roast Rub
2 Tbs. Mexican oregano (lemon verbena)
1½ Tbs. cumin
1 Tbs. coarsely ground black pepper
1 Tbs. kosher salt
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. Spanish paprika
½ Tbs. Indian red chili power
1 tsp. dry mustard
¼ cups brown sugar
1. Measure the oregano, cumin and pepper into a spice grinder (I used a blender with a one cup container on high for two minutes).
2. Add the rest of the ingredients and pulse just enough to blend them thoroughly.
3. I used the entire batch to rub on a 9 pound pork roast. I then covered it with plastic wrap and refrigerated it overnight.