Make this delicious Roast Pork with House Rub entree for Saturday dinner; turn leftovers into Sunday picnic sandwiches!
We’re very excited that the Fourth of July is on an actual weekend this year. (Honestly, it’s kind of a bummer when it lands on a Wednesday, right?) This weekend we’re making Chef Rob Bleifer’s Roast Pork recipe for our Saturday evening entree and pairing it with our Lloyd Cellars Sta. Rita Hills Pinot Noir. Then for our Sunday Fourth of July celebration, we’re going to chop up the leftover pork and toss it with barbecue sauce to make pork sandwiches. This strategy allows for less time in the kitchen and more time to celebrate with friends and family…and to sip more Pinot Noir! Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear
P.S. We plan to make pork tacos on Monday 🙂
Shop >>> Lloyd Cellars Sta. Rita Hills Pinot Noir
Roast Pork with House Rub
- 1 Pork Shoulder about 2 inches thick and 4 pounds.
- 3 tablespoons vegetable oil
- 3 tablespoons dry rub recipe below
- 1 tablespoon kosher salt
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 2 tablespoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Combine all the rub ingredients in 1 cup jar with a lid and shake until completely mixed. Store for up to 6 months with your spices.
- Preheat oven to 230 degrees.
- Rub pork all over with oil. Season with herbs and salt.
- Place on a large sheet pan or shallow roasting pan and roast for about 4 hours or, when internal temperature is at least 180 and as high as 207.
- Remove from oven and allow to rest for 15 minutes.
- Slice and serve either on your favorite bread or with roast potatoes and your favorite seasonal vegetable.