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The other day I posted a recipe for Easy Herbs for Chicken. Here is another meat rub that we love, and that we use a lot.
This is my very favorite way to fix pork shoulder chops or even a larger pork roast. As I did with the Chicken Rub recipe, I’ve given you a single use version and a bulk version.
How to make Pork Rub: Printable
Single use:
2 teaspoons salt
1 Tablespoon mustard powder
2 teaspoons rosemary powder
Bulk:
1 1/2 cups salt
2 cups mustard powder
1 1/2 cups rosemary powder
Stir it up well and rub it on the meat before you cook it. Don’t worry too much about the proportions. It’ll taste great!
Enjoy!
P.S. Don’t freak out about the mustard thing. It won’t taste like you poured French’s yellow all over it. Trust me! It’s not really spicy at all. Try it once before you pass judgement.
Tell us what other herbs you use on pork!
Robin from Rurification blogs at Rurification. Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
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10:33
am
This sounds great, Robin! Growing up, my mom used to rub our pork down with spicy/brown mustard before cooking. My other favorite was when she would cook in whole-berry cranberry sauce. We would toss the pork in a large plastic bag with the sauce, let it marinate, then put it in our roasting pan and bake. Delicious!
10:36
am
Thank you for reminding me about the mustard! I grew up eating mustard rubs on pork but had forgotten all about it. It really doesn’t taste like mustard after cooking. I like pork cooked this way and I don’t like mustard on anything.
I’ll have to try it with the rosemary. Thanks for the ideas!