Dry Rub Oven Baked Pork

If you prefer your pulled pork with a crust and a little spicy, you will find that this recipe to be up your alley. Since it is a dry rub there is a marinade to go along with to keep the meat from drying out during the baking process. However, the marinade helps to form a crunchy crust, which helps the juices stay in the meat even better.





Ingredients
1 Dry Rub Mix
4 lb Pork Shoulder (of preferred cut)
1/4 Cup Apple Cider Vinegar
1 tbsp Brown Sugar
1/2 tbsp Thyme
1 tbsp Garlic Powder
1/2 tbsp Cayenne*
1/2 tbsp Chili Powder*
4 cups water
1 cup Apple Juice
1/2 tbsp Paprika

Hardware

Mortar and Pestal

Large Zip Top Bag

Large Knife

Alumininum Baking Pan

Baking Rack

Basting Brush

Cutting Board

Large Meat Fork

Small Mixing Bowl

Tongs

Time 1 day and a half
Prep 12 hours to 24 hours
Cooking 6 hours 30 minutes
Yield 8 cups



Time To Get Cooking!!!
Trim a small amount of fat from off the cut of meat

• Look for areas that the fat is concentrated and just cut some from there, you want some left so that the pork will stay moist in the oven

Mix the spice mix in a mortar and pestal until all the large peices and crushed and all spices are thoruhgly mixed
Toss into zip top bag
Using the sharp knife cut slits randomly all over the pork
Drop pork into the zip top bag with the spice mix
Massage pork untill majority of the dry spices is attached to the meat
Put into fridge for 12 to 24 hours
After the pork has sat for the alloted amount of time remove from fridge and let it sit out to warm up to room temperature
Assemble your baking rack on the aluminum baking pan
Pour the water and apple juice into pan and set into oven
Preheat oven to 325 degrees
While the oven is heating up get the small mixing bowl
In the small mixing bowl pour in the apple cider vinegar, garlic powder, cayenne  chili powder, paprika, brown sugar and thyme. Mix together with a fork until everything incorporated and set to the side
Once the oven has come to temperature, using the tongs, remove the pork from the zip top and directly on the baking rack
Using the basting brush do a quick sweep with the marinade
Close the oven and let the pork bake for 6 hours and 30 minutes basting at least 3 times

• Aim for every 90 minutes to 2 hours

Once the pork has finished baking remove from baking rack an set on the cutting board
Allow to rest for at least 30 minutes before carving
Carve as desired
It is not okay to remove any fat that you wish to remove

Serving
1/2 cup serving size
Serve with a salad, in soup, in a sandwich or any other meal you'd like meat in.

Storing and Reheating
Store in zip top bags in the fridge for up to 2 weeks or in the fridge for 3 months.
Reheat by letting thaw in the fridge then cook as desired

Nutritional Facts
Per Serving (4 oz)
Calories 216 (can vary depending on how much fat is left on the meat after cooking)
Fat 16g (can vary depending on how much fat is left on the meat after cooking)
Carbs 6g
Protein 20g
compared to a popular used brand
Per 4 oz Serving
Calories 160
Fat 4g
Carbs 20g
Protein 12g
Nutritional Difference (our recipe)
Calories +56
Fat +12
Carbs -18
Protein +8

Cost
Recipe Cost (64 oz): $8.30
Cost Per Serving (4 oz): $0.52
compared to a popular used product
Product cost on average (18 oz): $5.99
Product serving cost on average (4 oz): $1.33
You save on average per serving: $0.81

Tricks
-Make sure that you let the meat rest for at least 30 minutes. The resting helps the juices retreat back into the meat keeping it moist instead of the juices dripping all over the cutting board


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