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.
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
- 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.
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