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(1 Votes)
Ingredients
- 4 TBSP GROUND MUSTARD
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE POWDER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO10 – 12 LB PORK ROAST
- TNT RUB
Details
Preparation
Step 1
TRIM EXCESSIVE FAT OFF ROAST
MIX RUB THOROUGHLY AND APPLY MEDIUM COAT TO ROAST
STORE REMAINING RUB IN AIR TIGHT CONTAINER.
PLACE ROAST IN TUPPERWARE CONTAINER WITH LID AND IN FRIDGE OVER NIGHT.
REMOVE ROAST FROM FRIDGE AND TRANSFER TO BAKING TYPE DISH, PLACE ON COUNTER.
PREHEAT OVEN TO 350 F, PLACE ROAST IN OVEN
COOK TILL AN IT OF 165 - 180 F I.T.
REMOVE FROM OVEN AND PLACE ON STOVE TOP, LET STAND 10 MINUTES BEFORE CUTTING. ENJOY
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