DryRub Pork Roast

DryRub Pork Roast 

I am usually not an experimenter. I like cookbook and I like to follow them. My husband on the other hand is an "Add a Dash of this, a Little Bit of that... oh some of this would work" Kinda cook :)

So to channel my inner "Thomas" I decided that I to could be a "Add a Dash of this, a Little Bit of that... oh some of this would work" Kinda cook :)

Dry Rub Pork Roast

What you need:

2-3 pound pork roast

4 chicken bouillon cubes (crushed into powder)

1 tbsp Rosemary

1 tsp onion salt

2 tsp garlic powder

salt and pepper

1 tbs of BBQ rub (I used Pampered Chef BBQ rub, but any will do)

14-16 cloves of garlic depending on the size of your roast

1/4 cup of water

What to do:

Preheat your oven to 400F.

Place your Roast into a deep dish casserole with 1/4 cup of water.

Mix the chicken bouillon cubes (crushed into powder),1 tbsp Rosemary, 1 tsp onion salt, 2 tsp garlic powder, salt and pepper and 1 tbs of BBQ rub together and spread over the roast.

Take your garlic cloves and peel the paper skin from them. You can do this by placing a garlic clove onto a cutting board and smacking it with the flat part of a large knife and then peeling the paper skin away.

 
Once you have your garlic peeled, slice small holes all over the roast and insert 1 garlic clove into each slit. 
 

 

Place the lid on your dish and place into the oven. Cook at 400F for an hour and 1/2 and then turn your oven down to 350F and cook for another 3 hours (check on it once in a while after 2 hours on 350 for doneness, your oven may cook differently then mine :)
Once the meat is cooked throughout, carefully remove dish from oven and let rest with the lid on for about 10 minutes .
And since hubby is a "Meat and Tater" Kinda guy, we served potato wedges with ours :)
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