DRY RUBBED SLOW-ROASTED PORK
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
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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
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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