Slow Smoked Pork Butt with Cumin and Coriander Rub

I’ve been alluding to this pork roast in a few posts recently.  I thought I would share today our rub and technique.  This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.

Cumin and Coriander Rub

  • 1 Tbs cumin seed
  • 1/2 tsp onion powder
  • 1 tsp crushed red pepper
  • 2 tsp black peppercorns
  • 1 tsp coriander seed
  • 1 Tbs mexican oregano
  • 2 tsp coarse salt
  • 2 Tbs paprika
  • 4 cloves minced garlic
  • 2 Tbs brown sugar
  • 1 Tbs granulated sugar

In mortar combine everything but garlic and sugars.

Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.

Rub all over pork; massaging into meat.  We had a 7 pound pork butt.

Charles used a combination of smoking and indirect grilling to cook the meat.  We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.

Enjoy ~ Kimberly

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