Recipe. You Won't Want to Miss This!

Slow Roast Spice Rub

I first tried my spice rub concoction out on a slow-roasted (oven) pork butt. I use it on brisket too which I slow roast on a rack in a tightly covered pan for 3.5 hours at 275, and then at 350 open for about 1/2 hour to get it crisped/browned on the outside. Yummalicious!! I eyeball everything--so this is just for guidance. This would be for a 3.5 - 4 pound roast, so for bigger-- you know what to do!

1 tsp. kosher salt (I use coarse sea salt)

3 tbsp brown sugar

1 tsp paprika

1 tsp garlic powder

1 tsp dehydrated onion

1/2 tsp each: parsley, thyme, oregano

1/4 tsp cumin

1/4 tsp vindaloo (Indian spice mixture)*

pinch of crushed red pepper

Mix all the ingredients. Rub over meat and place in a covered container or plastic bag in refrigerator for 4-6 hours. Over night is good too!

Place meat on a rack in a roasting pan. Cover tightly with aluminum foil making sure that there are no openings for steam to escape.

For brisket, roast at 275 degrees for 3 hours. I have found a little shorter or a little longer didn’t make a discernible difference. Remove the foil and place back into 350 degree oven for 1/2 hour to brown the outside. Remove from oven and let the meat rest for approximately 20-30 minutes before slicing. Check roasting time guidance if you are making a larger brisket.

For the pork butt, roast at 300 degrees for 3.5 hours (on rack in roasting pan, sealed with aluminum foil), and then open for 30 minutes. Let the roast rest for 20 - 30 minutes before slicing. When I roast it this way, the pork roast is juicy and just before pulled pork, so some of the slices come off a little chunkier. (Online roasting time guidance is 1 hour per pound.)

Serve with home made or store bought barbecue sauce, and your favorite sides. Leftovers are delicious on a bun or sandwich with home made coleslaw and barbecue sauce or mustard.

*I order the vindaloo online from Penzey's--incredible fresh spices and herbs, and good prices! But I've seen it in the supermarkets that have a wider range of spices.