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Home » Dinner » DryRub Pork Roast

DryRub Pork Roast

January 23, 2011 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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DryRub Pork Roast

(Printable Recipe Here)


I am usually not an experimenter. I like cookbooks 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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I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

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