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Dry Rub Paleo Pork


I love me some slow roasted pork! I bought a 10 lb prime cut pork shoulder butt, no bone. So big! But I figured I would portion it out and freeze what we didn’t eat that day- but obviously it’s best served fresh out of the oven…. did someone say potluck?

So good. Definitely a crowd pleaser, easy to make & paleo/whole 30 compliant- but you don’t have to tell that to your guests 😉

Serves 15- 20 servings

Dry Rub Paleo Pork

1 hrPrep Time

6 hrCook Time

7 hrTotal Time

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Recipe Image

Ingredients

  • 10 lb prime cut pork shoulder
  • 4 tbsp sea salt
  • 3 tbsp black pepper
  • 4 tbsp paprika
  • 1 tbsp turmeric
  • 2 tbsp oregano
  • 1 tbsp celery seed
  • 1 tbsp coriander
  • 4 tbsp garlic
  • 4 bay leaves
  • Roasting rack, sheet pan.

Instructions

  • In a small bowl mix all seasoning together.
  • Place pork on parchment paper (enough to wrap it in).
  • You don't really RUB in rubs, it's more of a pat down.
  • Add seasoning generously and evenly all over pork, in the folds etc. Pat it on there, and on thick. Stuff bay leaves in side and on top.
  • Wrap it up and set in fridge overnight.
  • Cook Day:
  • 5 hours before serve time: Remove pork from fridge 45 minutes before cooking to bring to room temp.
  • Set rack on second to last level in your oven.
  • Preheat oven to 450F.
  • Set pork on roasting rack and place rack on sheet pan.
  • When oven is ready, roast on 450F for 45 minutes.
  • Lower heat to 250F and cook for another 3-5 hours, internal temp should read 190F-220F
  • Remove from oven and let sit for 30 minutes.
  • When cooled, pour fat out of sheet pan, in to a cup.
  • Use the sheet pan to pull the pork.
  • Pour pan drippings all over it & toss.
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http://www.thecastawaykitchen.com/dry-rub-paleo-pork/

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