Skip to Content
Menu

Dry-Rub Barbecue Pork Roast

  • Save Recipe
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Sweet, savory and smoky barbecue flavor doesn’t have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it’s likely you can whip together this dry rub without running to the store. The method is equally easy—just don’t skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you’ve got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!
By Betty Crocker Kitchens
Updated Jul 31, 2019
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon packed brown sugar
  • 1 tablespoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat
  • 2 tablespoons butter, melted

Steps

  • 1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
  • 2
    Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Trim the fat cap off your pork loin roast. Unfortunately, it’s not bacon and it's not going to melt in the oven and beautifully baste your roast. Instead, it will turn rubbery and waste half of your delicious seasoning, taking away from the overall flavor of the dish. If trimming the fat intimidates you, most butchers will happily remove it for you.
  • tip 2
    Whole pork loin roasts can often be found on sale at large grocery stores. We recommend picking one up when you see it on sale, even if you don’t plan to cook it immediately. Trimmed of fat, cut into 3 or 4 pieces, and sealed into freezer-safe zip-top plastic bags, pork loin will keep well in the freezer for up to 3 months. Just remember to remove as much air as possible before sealing the bag, and label bags with contents and date. When you’re ready to cook your frozen roast, thaw overnight in the refrigerator and pat dry before using.
  • tip 3
    This rub is great on just about everything. Try it on whole chicken, breasts or thighs before grilling or roasting. It's also delicious on pork ribs, and it’s our secret ingredient when making burgers!

Nutrition

270 Calories, 14g Total Fat, 31g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
1010mg
42%
Potassium
430mg
12%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
31g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved