Now that we have a nice little stash of our homemade rubs, let’s put ’em to good use. I think I’ll use the basic spice rub on a pork shoulder and roast it in the oven. Mmm, mmm! I want to start this in the afternoon and slow-cook it until dinnertime. But this time I’ll use the rub to flavor a marinade, rather than rubbing it directly onto the roast.
In a large bowl, add 1/2 cup oil and 2/3 cup soy sauce. And here’s where we go off the measurement train… I just shake in what looks to be 2-3 tablespoons of the rub and mix it up.
Then I toss in a heaping tablespoon of mustard and mix.
Next, I take a sharp knife and poke holes into the meat (on both sides) so the marinade can get deep into it.
You can begin marinating hours beforehand, but when it’s time to pull it out of the fridge, cover the bowl and let it sit on the counter for about a half hour, turning it several times and allowing it to shake off the chills while soaking up more marinade. Then stick it in the oven for the recommended cooking temperature and time per pound, or at a very low temperature for all-day, slow cooking. (Use a thermometer to test for doneness.)
Give it a good douse of marinade just before going into the oven, then again with the remaining marinade about an hour into baking. Then leave it alone until done. (Remember, this is a very large roast. For smaller cuts, douse it sooner.)
Yeah, I ate a tiny corner of it. So what?
Tip: When checking the temperature, insert the thermometer near the bone to ensure the center is done.
Tip: Most large pork roasts need to reach 170 degrees for doneness.
Tip: Let large cuts of meat sit or “rest” for at least 10 minutes before carving. This helps it retain most of the juices.
Tip: The drippings make a fabulous au jus! Remember to skim the fat prior to serving.