I’d picked up a little steak on sale the other day and needed to use it up. I decided to make some burritos with the leftover corn and black beans from a few days earlier and I had some extra cooked rice too. I like my beef medium to medium rare so adjust accordingly for the cut of meat used.
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.
I’d mentioned yesterday that I had made my own chili powder after unexpectedly running out one day. I really enjoy my combination ~ of course the results will only be as good as the ingredients you use so don’t expect fantastic chili powder if you use the old cumin that came in the spice rack you got when you married years ago! I used Penzeys and Marion Kay spices for the most part but what ever your favorite trusted brands are will work perfectly. Go with the flavors you enjoy!
Chipotle Pepper ~ ground
Cayenne Pepper ~ ground
Cumin Seed ~ crushed with mortar and pestle
Crushed Red Pepper ~ flakes
I used equal amounts of all 7 ingredients. I began by crushing my cumin then adding the other bulkier spices (crushed red, mexican oregano) mashing and stirring everything together with my pestle. Adjust to your tastes. If you don’t care for garlic or cumin as much adjust the amounts to suit your desire or choose a different pepper than chipotle if you prefer!