Spice-Rubbed Pork Pot Roast

Name: Spice-Rubbed Pork Pot Roast
Yield: Serves 8
Ingredients: 6 large garlic cloves, thickly sliced; 1 cup chopped fresh tomatoes or canned diced tomatoes; 1 cup chopped fresh tomatoes or canned diced tomatoes; 2 cups Chicken Stock; 4 pounds boneless pork shoulder or butt roast, trimmed of excess fat; 4 pounds boneless pork shoulder or butt roast, trimmed of excess fat; ¼ cup olive oil; 2 large onions, thickly sliced; ¼ teaspoon Five-Spice Powder; 2 teaspoons kosher or sea salt; 2 teaspoons kosher or sea salt; 3 tablespoons olive oil; 4 teaspoons pure mild to medium chile powder, such as ancho or Chimayo; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground ginger; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 cups hearty red wine, such as Zinfandel; 1 cup orange juice; 1 tablespoon brown sugar; 2 cups hearty red wine, such as Zinfandel; 4 teaspoons pure mild to medium chile powder, such as ancho or Chimayo; 4 teaspoons pure mild to medium chile powder, such as ancho or Chimayo

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This recipe combines one of my favorite all-purpose spice rubs with a slow-cooked pork roast. I keep a double or triple batch of the rub on hand for all sorts of things. Store in an airtight container for up to 2 months. You could also use the same approach below with a beef pot roast such as tri-tip (also called triangle tip or sirloin tip) or bottom round, or with pork belly (order the belly with the skin removed and the spare ribs still attached).

Ingredients

Stew
Gluten-free

Ingredients

Method