This past weekend was a special weekend as we attended a 65th birthday for my aunt. There was a lot of food preparation of course as the party was for about 50 people. I was asked to bring a pork roast, which in my mind I was more than happy to do that.
The weather is cooling down here so I decided to go with the oven method for this roast. When cooking large pieces of meat I usually always opt for the low and slow method. I added a dry rub the and let it sit for about 20 hours prior to roasting. This allows the rub to penetrate the meat and add even more flavor.
The recipe for the rub is:
- 2 1/2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 2 teaspoons mustard powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon rosemary
- 1 teaspoon cayenne pepper
- 3/4 teaspoon ground coriander seed
- 3/4 teaspoon ground savory
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon ground white pepper
- 1/8 teaspoon ground cumin
- salt to taste
So as for the cooking technique…. it doesn’t get much simplier. I add the meat to a roasting pan and preheat the oven to 250 degrees. I like to let the meat rest for a few minutes on the counter and it does not tense up coming directly form the fridge and then into the oven. I cover it and let it roast for about 20 mins per pound ( depending on the size of your cut) I also like to remove the cover 3/4 through the cooking time to allow the rub to form a crust. When cooking for a crowd or anyone for that matter I like to check the internal tempreature of the meat using a meat thermometer just to be safe. As you all know, pork can be cooked with a hint of pink and also remember, the meat will continue cooking once you take it from the oven. Once you do remove the meat from the oven, be sure you cover the pork with tin foil to allow the juices to stay inside.
Once covered for 15-20 minutes you are ready to slice and enjoy.