Perfecting Slow-Roasted Pork With The Best Dry Rub Seasoning

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As we embark on a culinary journey through time, one thing becomes evident – the art of seasoning meats, particularly pork, has a rich and flavorful history. Today, we’re delving into the world of dry rubs, those magical blends of spices and herbs that transform a simple pork roast into a masterpiece of flavor. Join us as we not only explore the origins of dry rubs but also unveil a tantalizing recipe to elevate your next pork roast to new heights.

The History Of Dry Rubs

Dry rubs have been a staple in culinary traditions for centuries, tracing their origins back to ancient civilizations. From the spice markets of the Middle East to the barbecue pits of the American South, the concept of using a mixture of spices to enhance the flavor of meats has stood the test of time.

In ancient times, spices were not only prized for their culinary properties but also for their medicinal and preservative qualities. Civilizations such as the Egyptians, Greeks, and Romans utilized various spices to season and preserve meats, laying the foundation for what would later become known as dry rubs.

Fast forward to the colonial era, and dry rubs found their way into the culinary traditions of the New World. European settlers brought with them a love of spices and herbs, incorporating them into their cooking methods. In the Southern United States, barbecue enthusiasts began using dry rubs to flavor pork, creating the iconic dishes that are still beloved today.

Ingredients For Perfecting Slow-Roasted Pork With The Best Dry Rub Seasoning

A good dry rub can easily be personalized to your taste – sweet, spicy, or fresh herbs. Here is what you will need to make homemade spice blends for your spice cabinet:

Pork butt or pork shoulder (about 5 pounds)

Here are the simple ingredients for the Simple Dry Rub:

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)

You can easily double or triple this dry rub recipe to make a big batch and store it in a clean mason jar. Use on other pork recipes for pork chops, pork ribs, pork steaks, and pork tenderloin. I also love to use this spice rub on chicken breasts.

Variations Of Ingredients A For Pork Rub Recipe

Here are some other ingredients for delicious rubs:

• Creole Seasoning
• Chili powder
• Red pepper flakes
• Mustard powder
• Tandoori seasoning
• Dried herbs – oregano, basil, thyme

Instructions For Perfecting Slow-Roasted Pork With The Best Dry Rub Seasoning

1. In a small bowl, combine all the dry ingredients: brown sugar, paprika, garlic powder, onion powder, black pepper, salt, dried thyme, dried rosemary, dried oregano, and cayenne pepper until well combined, ensuring that there are no clumps.
2. Pat the pork roast dry with paper towels to remove any excess moisture. This will help the dry rub adhere to the meat. Generously coat the pork roast with the dry rub, massaging it into the meat to ensure even coverage.
3. Preheat the oven to 325°F. Place the pork roast (fat cap side up) in a large high-sided baking dish and cover with aluminum foil. 
4. Place the pork roast in the oven and cook until the internal temperature reaches 145°F, as measured with a meat thermometer. I roast a five-pound cut of pork for around 6 hours. This makes the meat fall apart for the perfect pulled pork. If you want a more solid roast, I recommend roasting for about 20 minutes per pound, but cooking times may vary depending on the size of the roast.
5. Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing or shredding. This allows the juices to be redistributed, the result is a juicier and more tender final product.

Notes:

For a deeper flavor: Rub the spice mixture onto the piece of meat and cover it with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This allows the flavors of the spices to penetrate the meat, resulting in a more flavorful dish. When ready to cook, remove the pork roast from the refrigerator and let it come to room temperature for about 30 minutes.

Amounts of seasoning are a suggestion. If you like more of one flavor – add more and so on. 

Tips & Tricks For A Better Pork Roast

• For more flavorful pork, use a bone-in shoulder or butt.
• Searing the meat on all sides over medium-high heat will give you a nice crust but it isn’t necessary – it’s still delicious.
• Use a thawed or refrigerator-cold piece of meat. Frozen meat doesn’t cook as nicely. Thaw for at least 24 hours in the refrigerator.
• To prevent the pork from drying out, cover the roasting pan tightly with foil.
• If oven space is an issue you could use a slow cooker (6-8 hours on low)
• Don’t be scared to use a good amount of seasoning! That is where the flavor is.

How To Store Leftover Pork Roast

Store any leftover pork roast in an airtight container in the refrigerator for up to 4 days. Alternately pulled pork freezes perfectly. I always store any leftovers this way, they are easy to thaw and use in all your favorite dishes. Here is a more in-depth look at how I prepare meat for the freezer. 

How to Serve Slow-Roasted Pork With The Best Dry Rub Seasoning

Pulled pork roasted with the perfect blend of seasonings is a delightful dish for any season. From summer BBQs to holiday dinners, perfecting slow-roasted pork with the best dry rub seasoning is a recipe you will want to keep. Here are some serving suggestions on how to use it and what to serve with it:

• Tacos – add taco seasoning mix to the pork
• Enchiladas (swap out the chicken for pork)
• Stuffed peppers
• Fajitas – here is how to cut the perfect onions and peppers
• Red cabbage slaw
• Italian pasta salad
• Dill potato salad
• Mix with barbecue sauce (YUM!)
• Rosemary Potatoes
• Mashed potatoes
• Dirty Rice
• Saffron rice
• Pork sandwiches on these one-hour egg-less hamburger buns

Wrapping Up Perfecting Slow-Roasted Pork With The Best Dry Rub Seasoning

As we savor the delectable flavors of our perfectly seasoned pork roast, we’re reminded of the timeless appeal of dry rubs. From their ancient origins to their modern-day applications, dry rubs continue to play a vital role in the culinary world, enhancing the flavor of meats and delighting taste buds around the globe. So the next time you’re preparing a pork roast, why not give our signature dry rub recipe a try? Your taste buds will thank you!

Recipe Card For Perfecting Slow-Roasted Pork With The Best Dry Rub Seasoning

Perfecting Slow-Roasted Pork With The Best Dry Rub Seasoning

This deliciously seasoned pork is flavorful and tender. Slow roasting in the oven produces a soft and tender texture perfect for pulled pork.

Print Recipe

Prep Time:10 minutes mins

Cook Time:6 hours hrs

Total Time:6 hours hrs 10 minutes mins

Ingredients

• Pork butt or pork shoulder about 5 pounds
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper

Instructions

• In a small bowl, combine all the dry ingredients: brown sugar, paprika, garlic powder, onion powder, black pepper, salt, dried thyme, dried rosemary, dried oregano, and cayenne pepper until well combined, ensuring that there are no clumps.
• Pat the pork roast dry with paper towels to remove any excess moisture. This will help the dry rub adhere to the meat. Generously coat the pork roast with the dry rub, massaging it into the meat to ensure even coverage.
• Preheat the oven to 325°F. Place the pork roast (fat cap side up) in a large high-sided baking dish and cover with aluminum foil.
• Place the pork roast in the oven and cook until the internal temperature reaches 145°F, as measured with a meat thermometer. I roast a five-pound cut of pork for around 6 hours. This makes the meat fall apart for the perfect pulled pork. If you want a more solid roast, I recommend roasting for about 20 minutes per pound, but cooking times may vary depending on the size of the roast.
• Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing or shredding. This allows the juices to be redistributed, the result is a juicier and more tender final product.

Notes

For a deeper flavor: Rub the spice mixture onto the piece of meat and cover it with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This allows the flavors of the spices to penetrate the meat, resulting in a more flavorful dish. When ready to cook, remove the pork roast from the refrigerator and let it come to room temperature for about 30 minutes.

Amounts of seasoning are a suggestion. If you like more of one flavor – add more and so on. 

Course: Main Course

Author: Sarah

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