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.
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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.