Tuesday, October 9, 2012

Wet Rub Oven Baked Pork

Wet Rub Oven Baked Pork by Custom Taste
Since it is being baked in the oven, this pork has a wet rub, which infiltrates the meat better and allows to keep the pork nice a moist throughout the baking process. The marinade aids in giving the pork a very buttery texture. It is great by itself or pulled apart and put into sandwiches, salads, even in soups but just as delicious alone. The best part it is a great play on sweet and savory with no added sugar or mass amount of salt.

4 lb Pork Shoulder (or choice of cut)
1 tsp Ground Black Pepper
1 tsp Paprika
1 tsp Cayenne
1 tsp Salt
1 tsp Garlic Powder
3 tbsp Spicy Mustard w/ Grounds
1 1/2 cup Drained Pineapple Chunks
1 tsp Crush Red Pepper
4 cups Water
1 cup Apple Juice

Large Knife
Aluminum Grill Pan
Baking Rack
Zip Top Bag
Basting Brush
Measuring Cup, Tsp, Tbsp
Cutting Board
Large Meat Fork
Large Mixing Bowl
Small Mixing Bowl

Wet Rub Oven Baked Pork by Custom TasteTime 1 day and half
Prep 12 hours to 24 hours
Cooking 6.5 hours
Yield 8 cups

Time To Get Cooking!!!
Trim fat off of your cut of pork
  • Leave some fat on the meat so that it helps the cut to stay moist whilst baking
Wet Rub Oven Baked Pork by Custom TasteWet Rub Oven Baked Pork by Custom TastePut black pepper, paprika, garlic powder, cayenne, salt and crushed red pepper into small mixing bowl and mix slightly
In blender add pineapple, mustard and spice mixture
Blend until smooth (about 1 minute)
Using the tip of a sharp knife cut 1/4 inch slits into the meat (on all sides)
Wet Rub Oven Baked Pork by Custom TastePut pork into zip top bag
Pour contents of the blender into the zip top bag with the pork
  • Wet Rub Oven Baked Pork by Custom TasteMake sure the bag is as emptied of air as possible
Massage and toss the pork in the zip top making sure that the marinade is all over the pork
Store zip top in fridge for 12 hours to 24 hours
After the pork is done sitting, take out of the fridge and let come to room temperature
Wet Rub Oven Baked Pork by Custom TasteAcquire aluminum pan and baking rack
Add apple juice and water to aluminum pan and place baking rack on top
Put into oven and preheat to 325 degrees
Wet Rub Oven Baked Pork by Custom TasteOnce oven is at temperature, using the tongs, take the pork out of the zip top and place into the center of the rack
Cook for 6.5 hours basting with marinade from the zip tops at least three times during the cooking process
  • Aim for every 90 minutes to 2 hours
After the 6.5 hours is up, take pork out of oven and place on a cutting board, allow to rest for up to an hour before carving 
Carve against the grain and trim off any remaining fat if you so choose.

Wet Rub Oven Baked Pork by Custom TasteServing
1/2 cup serving size
Serve in salad, with pasta, alone or as a sandwich

Storing and reheating 
Store in zip top bags in the fridge for 1 week
Store in the freezer for 3 weeks

Nutritional Facts
Per Serving (4 oz)
Calories 212 (affected by amount of fat in meat and how much fat will be trimmed off after the baking process)
Fat 16g (rough estimate depending on your specific cut of meat and how much fat you trim off)
Carbs 4g
Protein 21g
Compared to a popular used product
(4 oz serving size)
Calories 162
Fat 4g
Carbs 20g
Protein 12g
Nutritional Difference (our recipe)
Calories +50g
Fat +17g
Carbs -16g
Protein  +9g

Recipe Cost (64 oz): $11.18
Cost Per Serving (4 oz): $0.70
Compared to a popular used product
Product Cost on average (18 oz): $5.99
Product Cost on average per serving (4 oz): $1.33
You save on average: per serving $0.63

-Please, please allow the meat to rest it lets the juices get re-incorporate to the meat so that when you cut into it you don't loose all the flavour
-Make sure to let the rack and pan pre-heat with the oven. This allows for the apple juice and water to steam which in turn helps to the keep the pork moist during the baking process.
-Slits in the meat will help the marinade infiltrate into the center better thus giving a more all over flavour to the final product.
-Since this is in the oven we ask to keep you to leave some fat on for moisture. If this was on the grill than yes, you would cut it off to prevent flare-ups. Just simply cut off excess and unwanted fat after the resting process.
-For pulled pork, simply get 2 large size forks and start pulling or if you don't mind getting messy use your hands! Just make sure the pork is cool enough to handle
-For shredded pork use a food processor. 


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