Oven-Roasted Pork Shoulder with Dry Rub Recipe
This low and slow oven-roasted pork shoulder recipe offers up savory goodness with ancho chili that pairs well with Cabernet Sauvignon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jordanwinery.com.
Cooking tools:
- Mortar and pestle
- Spice grinder
- Mason jar
- Perforated pan
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Airtight container
- Aluminum foil
Ingredients
- 10 pounds pork shoulder
- ¾ cup kosher salt
- ¾ cup Demerara sugar (Turbinado or Sugar in the Raw may be substituted)
- ½ cup Chinese dried mustard (Coleman’s may be substituted)
- ¼ cup smoked paprika
- 4 Tbsp dehydrated garlic (garlic powder may be substituted)
- 6 Tbsp dehydrated onion (onion powder may be substituted)
- 6 Tbsp ancho chili powder
- 2 Tbsp ground cumin
- 2 Tbsp ground black pepper
- 2 Tbsp cayenne pepper
- 4 Tbsp coriander
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