DryRub Pork Roast

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 🙂