The World’s Best Pork Roast: A Recipe with a Legendary Rub

Pork roast. The very words conjure images of hearty family dinners, crackling skin, and succulent, juicy meat. It’s a dish that’s both comforting and impressive, perfect for a special occasion or a satisfying weekend meal. But achieving pork roast perfection can seem daunting. How do you ensure a flavorful, moist roast with that irresistible crispy exterior? The secret lies in two key elements: the quality of the pork and, more importantly, the rub. And that’s where this recipe comes in. We’re not just talking about any rub; we’re talking about what we confidently believe is the *world’s best* pork roast rub.

This isn’t hyperbole. This rub is a carefully balanced blend of spices and herbs designed to penetrate deep into the pork, infusing it with an incredible depth of flavor. It’s sweet, savory, smoky, and has just a hint of heat – a symphony of tastes that will have everyone begging for seconds. This recipe will guide you through every step, from selecting the right cut of pork to mastering the art of roasting, culminating in a pork roast that will redefine your standards.

Why This Rub is the World’s Best

Before we dive into the recipe, let’s break down what makes this rub so exceptional. It’s not just a random collection of spices; each ingredient plays a crucial role:

• Brown Sugar: The foundation of our rub, brown sugar provides sweetness that balances the savory elements and helps create a beautiful caramelized crust. The molasses in brown sugar also adds a subtle depth of flavor.
• Smoked Paprika: This is the secret weapon. Smoked paprika imparts a smoky flavor that mimics the taste of a slow-smoked pork roast, even when baked in the oven. It also contributes to the rich color of the crust.
• Garlic Powder & Onion Powder: These are the umami bombs, adding a savory depth that complements the sweetness and smokiness. They also help tenderize the pork.
• Dried Thyme & Rosemary: These herbs provide an earthy, aromatic complexity that elevates the flavor profile beyond simple sweetness and saltiness. They cut through the richness of the pork and add a touch of elegance.
• Chili Powder: A touch of chili powder adds a subtle warmth and complexity. Don’t worry, it won’t make the roast spicy, but it will add a delightful kick that keeps you coming back for more.
• Ground Cumin: Cumin adds an earthy, slightly bitter note that balances the sweetness and other spices. It provides a grounding flavor that ties everything together.
• Kosher Salt & Black Pepper: The essential flavor enhancers. Kosher salt is preferred because it adheres to the pork better and provides a cleaner saltiness. Freshly ground black pepper adds a pungent bite.
• Cayenne Pepper (Optional): For those who like a little more heat, a pinch of cayenne pepper can be added. Start with a small amount and adjust to your preference.

Choosing the Right Cut of Pork

The success of your pork roast depends heavily on the cut of pork you choose. Here are the most common options and our recommendations:

• Pork Shoulder (Boston Butt): This is our top choice for roasting. It’s a relatively inexpensive cut with plenty of marbling, which means it will stay incredibly moist and tender during the long cooking process. The fat renders down, basting the meat from the inside out and creating a melt-in-your-mouth texture.
• Pork Loin Roast: A leaner cut than pork shoulder, pork loin can still be a great choice if you’re careful not to overcook it. It’s important to monitor the internal temperature closely and avoid exceeding the recommended doneness. Sear it well to develop a good crust.
• Pork Tenderloin: This is the most tender cut of pork, but it’s also the leanest and dries out easily. It’s best suited for quick cooking methods like grilling or pan-searing. We don’t recommend using it for a traditional roast, but if you insist, marinate it well and be very careful not to overcook it.
• Pork Sirloin Roast: This cut is typically less expensive than pork loin and pork tenderloin, but it can be tougher. It benefits from slow cooking or braising to tenderize the meat.

For this recipe, we highly recommend using a boneless pork shoulder roast, also known as a Boston Butt. A 3-4 pound roast will comfortably feed 6-8 people.

The World’s Best Pork Roast Recipe

Now, let’s get to the good stuff! Here’s the detailed recipe for our legendary pork roast:

Ingredients:

For the Rub:

• 2 tablespoons packed brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the Pork Roast:

• 3-4 pound boneless pork shoulder roast (Boston Butt), trimmed of excess fat (leave a thin layer for rendering)
• 1 tablespoon olive oil
• 1 cup chicken broth or apple cider
• 1 large onion, quartered
• 4 cloves garlic, smashed

Equipment:

• Small bowl
• Roasting pan with a rack
• Meat thermometer
• Aluminum foil

Instructions:

1. Prepare the Rub: In a small bowl, combine all the rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, chili powder, cumin, kosher salt, black pepper, and cayenne pepper (if using). Mix well to ensure all ingredients are evenly distributed.
2. Prep the Pork: Pat the pork roast dry with paper towels. This is crucial for achieving a good sear and allowing the rub to adhere properly.
3. Apply the Rub: Rub the pork roast all over with the olive oil. This helps the rub stick and also contributes to browning. Generously coat the entire pork roast with the prepared rub, pressing it into the meat to ensure it adheres well. Don’t be shy – you want a thick, even coating.
4. Sear the Pork (Optional but Recommended): Heat a large skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides for 2-3 minutes per side, until nicely browned. This step adds a significant amount of flavor and color to the roast. If your roast is too large to sear on all sides, focus on searing the top and bottom.
5. Prepare the Roasting Pan: Place the quartered onion and smashed garlic cloves in the bottom of the roasting pan. These will add flavor to the drippings and create a flavorful base for the roast. Place the rack in the roasting pan.
6. Position the Pork: Place the seared pork roast on the rack in the roasting pan, fat side up. This allows the fat to render down and baste the meat as it cooks, resulting in a more flavorful and moist roast.
7. Add Liquid: Pour the chicken broth or apple cider into the bottom of the roasting pan. This will help keep the roast moist and create flavorful pan drippings for gravy.
8. Roast the Pork: Cover the roasting pan tightly with aluminum foil. This will trap the moisture and prevent the roast from drying out.
9. Initial Roast (Low and Slow): Roast the pork in a preheated oven at 300°F (150°C) for 3-4 hours, or until the internal temperature reaches 195-205°F (90-96°C). This low and slow cooking method is crucial for breaking down the connective tissue in the pork shoulder, resulting in a tender, pull-apart texture.
10. Check Temperature: After 3 hours, check the internal temperature of the pork using a meat thermometer inserted into the thickest part of the roast, avoiding the bone (if using a bone-in roast). The target temperature is 195-205°F (90-96°C). The roast is ready when it is fork tender and easily pulls apart.
11. Rest the Pork: Once the pork reaches the desired internal temperature, remove it from the oven and let it rest, still covered with foil, for at least 30 minutes, or up to an hour. This is a crucial step that allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
12. Increase Oven Temperature (Optional for Crispy Skin): If you want a crispier exterior, remove the foil during the last 15-20 minutes of resting time and increase the oven temperature to 400°F (200°C). Watch the roast carefully to prevent it from burning.
13. Shred or Slice: After resting, remove the pork roast from the roasting pan and shred it using two forks, or slice it thinly against the grain. The meat should be incredibly tender and easy to pull apart.
14. Make Gravy (Optional): While the pork is resting, you can make a delicious gravy from the pan drippings. Skim off any excess fat from the drippings. Place the roasting pan over medium heat and whisk in 2 tablespoons of flour. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. Gradually whisk in 2 cups of chicken broth or water, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, or until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.
15. Serve: Serve the shredded or sliced pork roast with your favorite sides, such as mashed potatoes, roasted vegetables, coleslaw, or cornbread. Drizzle with gravy, if desired.

Tips for Pork Roast Perfection

Here are a few additional tips to ensure your pork roast turns out perfectly every time:

• Don’t Skip the Sear: While it’s an optional step, searing the pork roast adds a significant amount of flavor and color.
• Use a Meat Thermometer: A meat thermometer is your best friend when roasting pork. It’s the only way to accurately determine the internal temperature and ensure that the roast is cooked to perfection.
• Don’t Overcook: Overcooked pork can be dry and tough. Aim for an internal temperature of 195-205°F (90-96°C) for pork shoulder, and 145-150°F (63-66°C) for pork loin.
• Let it Rest: Resting the pork after cooking is crucial for allowing the juices to redistribute and prevent the roast from drying out.
• Adjust the Rub to Your Taste: Feel free to adjust the amount of each spice in the rub to your liking. If you prefer a sweeter rub, add more brown sugar. If you like more heat, add more cayenne pepper.
• Use Quality Ingredients: The quality of your ingredients will affect the flavor of your pork roast. Use fresh, high-quality spices and herbs for the best results.
• Get Creative with Sides: The possibilities are endless when it comes to side dishes for pork roast. Consider serving it with mashed potatoes, roasted vegetables, coleslaw, cornbread, or even mac and cheese.

Variations and Adaptations

This recipe is a great starting point, but feel free to experiment and create your own variations. Here are a few ideas:

• Apple Cider Glaze: During the last 30 minutes of cooking, brush the pork roast with an apple cider glaze. Combine 1/2 cup apple cider, 2 tablespoons brown sugar, and 1 tablespoon Dijon mustard in a saucepan. Simmer until slightly thickened.
• Honey-Garlic Glaze: Combine 1/4 cup honey, 2 tablespoons soy sauce, 2 cloves minced garlic, and 1 tablespoon rice vinegar in a saucepan. Simmer until slightly thickened. Brush the pork roast with the glaze during the last 30 minutes of cooking.
• BBQ Pork: Shred the cooked pork roast and toss it with your favorite BBQ sauce. Serve on buns for delicious BBQ sandwiches.
• Pulled Pork Tacos: Use the shredded pork roast as a filling for tacos. Top with your favorite taco toppings, such as salsa, guacamole, sour cream, and shredded cheese.
• Add Vegetables to the Roasting Pan: Add chopped carrots, potatoes, and celery to the roasting pan along with the onion and garlic. These vegetables will roast alongside the pork and absorb all the delicious flavors.
• Slow Cooker Version: This recipe can also be adapted for the slow cooker. Sear the pork roast as directed, then place it in the slow cooker with the onion, garlic, and chicken broth. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fork tender.

Serving Suggestions

Pork roast is a versatile dish that can be served in many different ways. Here are a few serving suggestions:

• Classic Dinner: Serve the sliced or shredded pork roast with mashed potatoes, roasted vegetables, and gravy.
• Sandwiches: Use the shredded pork roast to make pulled pork sandwiches. Top with coleslaw or your favorite BBQ sauce.
• Tacos or Burritos: Use the shredded pork roast as a filling for tacos or burritos.
• Salads: Top a salad with shredded pork roast for a protein-packed meal.
• Nachos: Load tortilla chips with shredded pork roast, cheese, and your favorite nacho toppings.

Storage and Reheating

Leftover pork roast can be stored in the refrigerator for up to 3-4 days. To reheat, you can either microwave it, pan-fry it, or bake it in the oven. Add a little broth or water to keep it moist.

You can also freeze cooked pork roast for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Conclusion

This pork roast recipe with the world’s best rub is a guaranteed crowd-pleaser. With its incredible flavor and tender, juicy texture, it’s sure to become a family favorite. So, gather your ingredients, fire up your oven, and get ready to experience pork roast perfection. Don’t forget to share your culinary masterpiece with friends and family, and be prepared for the inevitable requests for the recipe!

Enjoy your delicious pork roast!