New This Month

Chili-Rubbed Pork

Serve this flavorful and spicy pork in our Cuban Panini.

  • Servings: 6

Source: Martha Stewart Living, April 2009


  • 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


  1. 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.

  2. 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.

Cook's Notes

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.

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