Dry Rubbed Slow Roasted Pork Food

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DRY RUBBED SLOW-ROASTED PORK



Dry Rubbed Slow-Roasted Pork image

This Dry Rubbed Slow-Roasted Pork has a very short prep time and then a long cooking time in the oven, but it is unattended, making this dish very easy to make. Just budget in your time!

Provided by Dédé Wilson

Categories     Dinner

Time 6h5m

Number Of Ingredients 9

2 tablespoons kosher salt
1 tablespoon firmly packed light brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon smoked paprika
1 teaspoon ground chipotle pepper
1 teaspoon cumin
5 to 6 pound (2.3 kg to 2.7 kg) bone-in pork shoulder (butt), (at room temperature)

Steps:

  • Position rack in center of oven. Preheat oven to 300°F (150°C). Have ready a large roasting pan.
  • Stir together the salt, brown sugar, black pepper, mustard, paprika, smoked paprika, chipotle pepper and cumin in a small bowl. Use hands to thoroughly rub into the pork, covering every surface including over any fat cap and under any flaps of meat or fat.
  • Place meat in roasting pan, fat cap down (see Tips) and roast for about 6 hours. Check with an instant read thermometer, cooking meat until it reaches at least 145°F (63°C). Test to see if if shreds readily. It might be quite there until it hits about 200°F (95°C). The meat will take about an hour a pound, give or take a little, depending on how cold the meat was when you placed it in the oven. Allow the meat to rest at least 20 minutes for the juices to redistribute. Simply shred meat using two forks, pull apart with your fingers or chop into hunks with a knife.

Nutrition Facts : Calories 342 kcal, Carbohydrate 2 g, Protein 20 g, Fat 19 g, SaturatedFat 1 g, Sodium 933 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED DRY-RUBBED PORK



Grilled Dry-Rubbed Pork image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 slices thick-cut bacon, cut into 1/2-inch pieces
4 scallions, sliced (white and green parts separated)
1 1-pound package frozen black-eyed peas (4 cups), thawed
2 cups frozen chopped collard greens (about 5 ounces), thawed and squeezed dry
3/4 cup bottled barbecue sauce
1/3 cup dijon mustard
1/4 cup plus 1 tablespoon dark brown sugar
Kosher salt and freshly ground pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
4 bone-in pork blade steaks or sirloin chops (1/2 inch thick; about 2 pounds)
Vegetable oil, for the grill

Steps:

  • Preheat a grill to medium high. Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes. Add the scallion whites. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.
  • Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium low. Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes. Season with more salt and pepper; keep warm over low heat.
  • Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub the pork chops all over with the spice mixture.
  • Brush the grill grates with vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side. Serve the peas on the side, topped with the scallion greens.

Nutrition Facts : Calories 475 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 1672 milligrams, Carbohydrate 52 grams, Fiber 6 grams, Protein 36 grams

SLOW GRILLED ANCHO RUBBED PORK



Slow Grilled Ancho Rubbed Pork image

This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.

Provided by Tyler Florence

Categories     main-dish

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 18

3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 (5 to 7 pound) pork shoulder, skin on
Extra-virgin olive oil
Kosher salt
6 garlic cloves, minced
2 jalapenos, chopped
1/4 cup red wine vinegar
1 bunch fresh cilantro, finely chopped
2 limes, juiced
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
  • For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
  • For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

PORK SHOULDER ROAST WITH DRY SPICE RUB



Pork Shoulder Roast With Dry Spice Rub image

Pork shoulder roast is inexpensive and when prepared correctly is so delicious it proves you don't have to rely on pricier cuts to make an impression.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree

Time 12h20m

Yield 8

Number Of Ingredients 8

4 to 5 pound pork shoulder roast
1/4 cup brown sugar (packed)
2 tablespoons sweet Hungarian paprika
2 teaspoons Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sage (rubbed)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
  • Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
  • Pat the dry rub into the exterior of the pork roast.
  • Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
  • Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
  • Next, line a shallow roasting pan with foil, and insert a roasting rack.
  • Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
  • Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer .
  • Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

Nutrition Facts : Calories 858 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 66 g, SaturatedFat 22 g, Sodium 511 mg, Sugar 6 g, Fat 61 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

DRY RUB FOR PORK



Dry Rub for Pork image

I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.

Provided by Chef eljay

Categories     Pork

Time 10m

Yield 3 cups, 10-20 serving(s)

Number Of Ingredients 9

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons ground dried rosemary (mortar and pestle works well to grind)

Steps:

  • Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

Nutrition Facts : Calories 161.3, Fat 0.9, SaturatedFat 0.2, Sodium 2841.8, Carbohydrate 39.8, Fiber 3, Sugar 31.8, Protein 1.8

OVEN-ROASTED PORK LOIN WITH DRY RUB



Oven-Roasted Pork Loin With Dry Rub image

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.

Provided by Kittencalrecipezazz

Categories     High Protein

Time 8h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups brown sugar, packed
2/3 cup white sugar
3 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt or 1 tablespoon salt
2 tablespoons dry ginger powder
1 1/2 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon mustard powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon dried thyme, crushed
1 (3 -4 lb) pork loin roast
10 fresh garlic cloves (can use more or less)
1/4 cup olive oil

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, Fat 23.9, SaturatedFat 7, Cholesterol 137.9, Sodium 1860, Carbohydrate 56.2, Fiber 1.6, Sugar 50.4, Protein 50.1

STEPHANIE'S AMAZING PULLED PORK AND DRY RUB



Stephanie's Amazing Pulled Pork and Dry Rub image

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.

Provided by blumoonfairy

Categories     Pork

Time 5h15m

Yield 8-10 Sandwiches, 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon cayenne
1 pork butt (bone in)
3 drops liquid smoke
1/2 cup juice or 1/2 cup water

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, Fat 0.2, Sodium 583, Carbohydrate 3, Fiber 0.5, Sugar 1.8, Protein 0.3

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