Roast Pork with House Rub
Chef Robert Bleifer goes for a classic, pairing pork with our Lloyd Cellars Sta. Rita Hills Pinot Noir. What makes this recipe so satisfying is the rub and the technique to bring it to the table.
Ingredients
Pork Roast
- 1 Pork Shoulder about 2 inches thick and 4 pounds.
- 3 tablespoons vegetable oil
- 3 tablespoons dry rub recipe below
- 1 tablespoon kosher salt
RUB
- 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
Instructions
- 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.
Notes
Chop leftover pork, toss with BBQ sauce for delicious leftover sandwiches.