Whole30 Spice Rubbed Pork Roast
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!
Servings 6 servings
Ingredients
- 3-3 ½ 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
- ¼ teaspoon cayenne pepper
- 1-2 tablespoons chopped parsley or chives for garnish if desired
Instructions
For Pork:
- 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.
- 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.
- 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.
- 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