Dry-Rub Barbecue Pork Roast

Prep 10 min
Total 1 hr 10 min
Servings 8

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! MORE+ LESS-

By Betty Crocker Kitchens

Updated July 31, 2019

Ingredients

tablespoons cider vinegar

tablespoon Dijon mustard

tablespoon packed brown sugar

tablespoon salt

teaspoon paprika

teaspoon garlic powder

teaspoon onion powder

teaspoon ground cumin

teaspoon ground coriander

teaspoon dried thyme leaves

1/2

teaspoon ground red pepper (cayenne)

boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat

tablespoons butter, melted

Steps

Hide Images

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.

Expert Tips

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.
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.
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!