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.