The chili rub yields more than is needed but will keep, covered, for several months. The entire amount will coat a five-pound pork shoulder; serve the meat for dinner, then use the leftovers in sandwiches. The pork cooks for seven hours, so plan accordingly. Serve the pork in our Cuban Panini.
- 1/4 cup plus 2 tablespoons chili powder
- 1/4 cup coarse salt, plus more for seasoning
- 1/4 cup dark-brown sugar
- 2 tablespoons ground cumin
- 1 1/2 tablespoons dried oregano, preferably Mexican
- 1 1/2 tablespoons freshly ground black pepper
- 1 1/2 tablespoons freshly ground white pepper
- 1 tablespoon cayenne pepper
- 2 pounds pork shoulder
Preheat oven to 300 degrees. Mix together all the dry ingredients in a medium bowl. Season pork with salt, then rub with 1/2 cup chili rub. Reserve remaining chili rub for another use.
Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant-read thermometer, about 4 hours. Uncover, and roast until outside is browned and fork tender, about 3 hours more. Let cool; shred into bite-size pieces, and serve.