The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Chris on January 02, 2010, 09:54:12 PM
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I picked up a bone-in pork butt and roasted it today. It was delicious.
Rub:
2 cups paprika
3/4 cup lemon pepper
3/4 cup brown sugar
1/4 cup coarse ground black pepper
1/4 cup white pepper
1/4 cup onion salt
1/4 cup granulated garlic
1/4 cup chili powder
I covered each side generously with the rub. Roast @ 350° in a large, uncovered pan (fat side down) until it reaches an internal temperature of 165°. My seven pound roast took about two hours. Halfway through cooking, I brushed the entire roast with some generic barbecue sauce (KC Masterpiece). About 15 minutes before it was done, I turned the fat side up and let it crisp.
I think I'm going to slice some for lunch tomorrow. Yum, yum.
(http://img171.imageshack.us/img171/7286/ovenroastedbbqpork.jpg)
I'm not the best slicer in the world.... Oh well. It all tastes the same.
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If you cook your meats fat side up, the fat will migrate through the meat making it juicier and more tasty. I prepared a butt roast for New Year's Day Dinner. It turned out scrumptious. I'm finicky about the foods I eat. This turned out quite well. My black eyed peas were a hit, too.
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Chris, I'm stealing your recipe for tomorrow's belated Christmas dinner with stepson. :-)
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Should have wrapped it with bacon.
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OMG! that looks so good, and 2 cups of paprika? WOW!
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Should have wrapped it with bacon.
I did that to a tenderloin. It was too salty for my taste.
There should be a thread (with pictures) around here somewhere.
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Hmmm sounds delicious!
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Woohoo! I found it! I made this before, a year ago. Guess what is on my New Year's Day menu??
:yahoo:
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:rofl:
Honestly, I thought this was a little bland. I like this other recipe better, but there's no brown sugar in it. You could probably toss in a tablespoon of the stuff.
1 tablespoon of cumin
1 tablespoon of paprika
1/4 tablespoon of cayenne pepper
1/4 tablespoon of powdered garlic
1/2 teaspoon of salt
I'm in love with my teriyaki marinade, though. Two parts soy sauce, one part sugar, and some minced or crushed garlic. Soak for 24 hours. So tasty.
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I can do that as well. It was more about the slow cooking. I buy the pork loins, when they are on sale and typically cook them in the crock pot. This oven roasting thing is a nice change of pace. I was thinking about it, couldn't find your recipe and was hoping it wasn't lost in another thread.
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The slow cooking is great but it didn't do much for the layer of fat that was on top of the shoulder I bought. I suppose you could finish the last 15 minutes in a very hot oven or broiler to roast it, but there was a lot of it and most of it came off in one large, greasy piece. :(
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I made your second rub. I don't read well, and have used 1 tbsp of chipotle chili pepper, instead of 1/4 tbsp cayenne. I decided to add a little brown sugar just in case. We shall see.
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Is the chipotle pepper spicy? It would probably taste similar. It's still good.