Cuban Dry Rub For Boston Butt Or Roast Recipes

CUBAN-STYLE ROAST PORK

Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories World Cuisine Recipes Latin American Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

Ingredients

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

BOSTON BUTT DRY RUB RECIPE

Boston Butt Dry Rub Recipe image

Boston butt is a thick cut of pork meat that contains a good amount of marbling and fat content. The high amount of marbled fat creates a very moist, juicy roast. This cut comes from high on the hog above the shoulder blade.

Provided by cavetools

Categories Side Dish

Number Of Ingredients 7

Ingredients

4 teaspoons salt
4 teaspoons garlic powder
4 teaspoons onion powder
4 tablespoons paprika
2 teaspoons cumin
3 teaspoons black pepper
1 teaspoon cayenne pepper

Steps:

In a large bowl, mix all ingredients together with a whisk or fork.
Then, the bbq spice rub is ready to worked into your meat.
Store your dry rub in the fridge in an airtight container.
It will keep for two to four weeks.
Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.
Good options include dijon mustard and yellow mustard.
Work your homemade pork butt rub into your butt.
This is an important step! Skin acts as a barrier to flavor, so if you don't work the rub into the meat, the flavor will be lighter.
Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.
Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.
Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.
Cook your roast in the foil for about 60 to 90 minutes for every pound.
Every two hours, make sure to turn the roast on a different side.
Rub a bit of olive oil on the roast during this time to ensure moisture retention.
When you think it's close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.
When done, the internal temperature should measure 190 degrees.
Once done on the barbecue, take off heat and let the meat sit for ten minutes.
Then, it's ready to cut and serve with your favorite side dishes!

Nutrition Facts : ServingSize 85 g, Calories 229 kcal

QUICK AND EASY BARBECUE RUB

Quick and Easy Barbecue Rub image

This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.

Provided by Big Poppa T

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 24

Number Of Ingredients 11

Ingredients

2 tablespoons white sugar
2 tablespoons ground paprika
2 tablespoons kosher salt
2 tablespoons firmly packed brown sugar
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons ground cumin, or more to taste
2 teaspoons chili powder
1 teaspoon oregano
½ teaspoon cayenne pepper

Steps:

Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g

CUBAN-STYLE PORK ROAST

Cuban-Style Pork Roast image

Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 6

Ingredients

10 garlic cloves, peeled
4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
4 tablespoons extra-virgin olive oil
3 whole limes, cut in pieces
1 tablespoon coarse salt
One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)

Steps:

Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.