Should you love my Maple Spice Rubbed Pork Roast but are following Whole30 now, good news: you don’t have to miss out on juicy, tender pork roast! Because I created an irresistibly delicious Whole30 Spice Rubbed Pork Roast that you are going to absolutely adore – in my humble opinion few other meat dishes compare! This delicious whole30 version has tons of tender bites with wonderful depth of flavour while being simple for anyone to follow and follow step-by-step! You won’t believe how easy and straightforward everything else will be because trust me; believe me when I say so because trust me; trust ME when I tell you how simple and straightforward everything else will be when made for sure!
Whole30 Spice Rubbed Pork Roast with Parsley on White Tray
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Whole30 Spice Rubbed Pork Roast: With this simple method you will encase your pork roast in an irresistibly fragrant spice rub, place it in the fridge overnight, wrap tightly in foil and then slowly roast at low temps in your oven over 10 hours – and that is it!! Rub, wrap and roast!!!
At the Core of It All.
A truly delicious spice rub starts with its base. I start this one by mixing Dijon mustard and unsweetened apple sauce – both are tasty bases! Once added to a thick paste I add candy paprika, garlic onion chili powder cayenne pepper dry mustard sea salt as finishing ingredients to give that final punch and spread on my pork roasts for maximum impact! All these wonderful flavours infuse every part of that tender meat… and all I can say is WOW!
Whole30 Spice Rubbed Pork Roast served on gray dish with parsley garnish and dish towel in background
What Is Pork Shoulder (aka, Boston Botti or Pullet Botti)? Cut from various areas of the shoulder, this meat cut is commonly known as pork shoulder or Boston butt and could even be interchanged freely among different cuts of pork. Pork shoulder comes both boneless and with the bone in, typically weighing 5-10 kilograms depending on whether your butcher cuts smaller portions for you. This recipe calls for three pounds, enough for six people, but if you want something larger for the holidays simply double up on maple spice rub and cook as directed. As pork shoulder meat contains many succulent flavourful marblings – so resist trimming prior to roasting so your roast remains juicy and flavor-filled!
Whole30 Spice Rubbed Pork Roast with Juices on Gray Platter on Cement Table
Are You Off of Whole30 and Looking to Experiment? Try My Maple Spice Rubbed Pork Roast: If you aren’t participating in Whole30, why not give my Maple Spice Rubbed Pork Roast a try instead! Featuring natural sweetness with maple syrup for extra tender results.
Whole30 Spice Rubbed Pork Roast with Cranberry Sauce
Use Your Leftovers In These Recipes: Got leftover pork? Why not put it to good use by making Carnitas Tacos, Simple Huevos Rancheros or Pulled Pork over Candy Potato Rice.
Recipes created using Whole30 Spice Rubbed Pork Roast.
Your pantry must contain candy paprika, garlic cloves and onions; chili powder; cayenne pepper; dry mustard and sea salt for proper cooking and seasoning of foodstuffs.
Slow roast pork roast is an exquisite treat! This recipe requires one day for preparation before being placed into the fridge overnight before roasting it over 10 hours! Therefore, be sure you plan accordingly!
Course: Dinner; Main Dishe; American; Recipe Key Phrase: pork roast (slow roaster of pork loin), whole30 approved
Servings: 6
Assemble all ingredients: 1/4 teaspoon mustard (I used Annie’s Dijon), 2 tablespoons unsweetened apple sauce, 2 tablespoons candy paprika and one teaspoon chili powder in one rounded tablespoon of chili powder 1 rounded tablespoon dry mustard 1 heaped tablespoon garlic powder one heaping teaspoon onion powder one rounded tablespoon black pepper 1/4 rounded teaspoon cayenne pepper as desired and one or more tablespoons chopped parsley or chives as garnish if desired for this recipe
For Pork Roast:
Add fat when necessary (more than 1/2 inch on underside). I personally appreciate all of the flavour that fat provides but trim it after cooking to give you optimal results.
Combine all ingredients until they form a paste in a small dish, and rub over all surfaces of roast. Store it in the fridge within one day.
Preheat the oven to 350 levels and cover your roast in heavy foil tightly, folding its seam over so juices remain inside the roast. While some leakage might occur regardless of your efforts to wrap, that shouldn’t matter too much! Place it onto a cookie sheet or pan lined with aluminum foil before popping it in for 10 minutes of heating on high at 225 levels; gradually reduce to low setting over 10 hours until complete roasting before resting it for quarter-hour before unwrapping it and serving!
Slice meat (it should actually collapse), remove its fat layer from underneath and pour juices from pan onto your platter before garnishing with parsley or chives as desired.
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