If you loved my Maple Spice Rubbed Pork Roast but are doing a Whole30 now, I have good news for you! You do not have to miss out on moist, tender pork roast, because I came up with a delicious Whole30 Spice Rubbed Pork Roast you’re going to flip over. In my humble opinion there aren’t many meat dishes that surpass a slow roasted pork shoulder. This recipe is incredibly tender and so gloriously packed with flavor, it’s truly melt in your mouth good. And trust me when I tell you it’s easy, because it is just SO.DARN.EASY!
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Whole30 Spice Rubbed Pork Roast garnished with parsley on white platter



The Whole30 Spice Rubbed Pork Roast:

This roast is smothered in a flavorful spice rub then rests in the fridge overnight. The next morning you wrap it up tight in foil and pop it in the oven to slow roast for 10 hours at a very low temp. Seriously, that’s it. Rub, wrap, roast!!! 

The Spice Rub, It’s all About That Base.

This rub is actually a paste rather than a dry spice rub. I use Dijon mustard and unsweetened apple sauce as the base. The mustard adds a ton of flavor and the applesauce adds a mild  sweetness that would usually be provided by brown sugar or maple syrup (which are both off limits on Whole30) Then I add sweet paprika, garlic, onion, chili powder, cayenne pepper, dry mustard, and sea salt, and whisk it all up to form a thick paste, and slather that rub all over the pork roast. As the pork slow roasts, all those spices permeate that tender meat…and wow, wow, wow!

Whole30 Spice Rubbed Pork Roast on gray dish with parsley and dish towel in background

What is Pork Shoulder?

Cut from various areas of the shoulder, pork shoulder is often called  pork butt or Boston butt. These cuts are quite similar and may be used interchangeably. Pork shoulder is sold boneless and with the  bone in, and typically weighs between five and 10 pounds, but your butcher is usually happy to cut smaller portions for you. This recipe calls for 3 pounds, which feeds about six people, but if you need a bigger roast for the holidays, simply double the maple spice rub and cook the same way. Pork shoulder is a fatty cut of meat, which is great because that is where the flavor is! Resist the temptation to trim before cooking so your roast will be moist and flavor packed. 

Whole30 Spice Rubbed Pork Roast and juices on gray platter set on a cement table

Not On Whole30? Try My Maple Pork Roast:

If you aren’t on Whole30, try my Maple Spice Rubbed Pork Roast! Just as tender as the Whole30 version but naturally sweetened with maple syrup. 

Whole30 Spice Rubbed Pork Roast with cranberry sauce



Got leftovers? Use your pork in my Carnitas TacosEasy Huevos Rancheros, or my Pulled Pork over Sweet Potato Rice.

A collage of pork recipes made with Whole30 Spice Rubbed Pork Roast


The Recipe: Maple Spice Rubbed Pork Roast

You will need: sweet paprika, garlic, onion, chili powder, cayenne pepper, dry mustard, and sea salt

Whole30 Spice Rubbed Pork Roast
Prep Time
10 mins
Cook Time
10 hrs
resting time
12 hrs
Total Time
22 hrs 10 mins

A beautiful slow roasted pork roast. This recipe calls for rubbing and placing in the fridge overnight and then roasting for 10 hours, be sure to plan for that!

Course: dinner, Main Course
Cuisine: American
Keyword: pork roast, slow roasted pork, whole30
Servings: 6 servings
  • 3-3 1/2 pounds  pork shoulder (also called pork butt)
  • 2 tablespoons  mustard (any compliant brand kind, I used Annie's Dijon)
  • 2  tablespoons  unsweetened apple sauce
  • 2  tablespoons  sweet paprika
  • 1  tablespoon  sea salt or kosher salt
  • 1  tablespoon chili powder
  • 1  tablespoon dry mustard
  • 1  tablespoon garlic powder
  • 1  tablespoon onion powder
  • 1 teaspoon  black pepper
  • 1/4 teaspoon cayenne pepper
  • 1-2 tablespoons chopped parsley or chives for garnish if desired
For Pork:
  1. Trim fat roast only if absolutely necessary (more than 1/2" on the bottom of roast) Personally I love all the flavor fat provides and trim it after cooking.

  2. Mix all other ingredients in a small dish until it forms a paste. Rub roast on all sides with paste. Wrap back up and leave in the fridge overnight.

  3. Preheat oven to 350 degrees. Wrap roast tightly in heavy foil, making sure the foil is folded tight with the seam on top of the roast so juices remain inside. Some juices may leak out no matter how well you wrap, no worries! Place wrapped roast on a rimmed cookie sheet or pan and place in oven for 10 minutes. Turn heat down to 225 degrees. Slow roast for 10 hours. Allow to rest for 15 minutes before unwrapping.

  4. Slice meat (it will literally fall apart) and remove the fat layer from the bottom of meat. Arrange on a platter, spoon juices over pork and garnish with parsley or chives if desired



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