Multipurpose Pork Roast Rub

 

I admit, in our house we don’t eat a lot of pork. A big reason for this is that it tends to be really bland… or really salty.  For a long time, I just didn’t know what to do with that, so I stayed away from it. 

 

 

Enter the pandemic. I was at home with kids who were homeschooling online. I was struggling with the shortages of one thing after another. On a visit to the store, I came across a cut of Pork Sirloin Roast. I was curious.

 

 

For several months it sat in my freezer untouched, but I was trying to keep the storage moving so I pulled one out. I’d never tried putting seasonings on the meat before cooking it in the slow cooker and I wondered if it might help the flavor.

 

 

While searching for a rub recipe, I kept coming across brown sugar and I wasn’t sure how I felt about that. I tried one and it was no-go in our house. I found another one that omitted that sugar and stuck to savory flavors. I was sold!

 

 

After cooking in the slow cooker for the day, the meat was soft and juicy and had an amazing flavor! I added a small amount of water to keep the cooking moist, but it allowed the seasoning to drip into the brine and continue to flavor the meat. It was amazing!

 

 

The best part was that we tried the shredded pork in chimichangas and it was awesome! Then we tried it in BBQ sandwiches and it was fantastic! Then I tried it in a salad and I was in love. This also works great in tacos, and casseroles. The flavors can be used in so many different recipes. Total winner all around.

 

 

 

Multipurpose Pork Roast Rub

 

 

4 lb pork sirloin roast

3 tsp kosher salt

1 tsp garlic powder

2 tsp onion powder

1 tsp paprika

2 tsp cumin

2 tsp ground coriander

1 tsp black pepper

½ c water

 

 

 

 

 

 

Spray the slow cooker with non-stick spray. Mix all of the seasonings together in a small bowl.  Sprinkle a bit on each side of the roast and rub it into the meat. Continue to flip the meat, add more seasoning, and rub it in until all of it has been used.

 

Place the roast (if there’s a bone, place it on the bottom of the cooker) into the slow cooker. Add ½ c water around the roast and place the lid on top. Cook for 8-10 hours, depending on your cooker. When done, pull the roast out and immediately shred the meat. The bone should fall off as you’re pulling it out. It’s ready to use in whatever recipe you’d like, or save for another occasion.

 

When storing for future use, I use some of the drippings left in the slow cooker along with a bit of water to keep the meat moist in the freezer. When you thaw it out, the juices can be poured out before use.