It is so great to have friends. Folks that I have never met in person but hopefully will someday. Fine people I know simply from sharing recipes on this site. Larry is one of many standout folks who many of you know over on his blog Big Dude’s Eclectic Ramblings.
I received recently a whopping jar filled to the brim with a most beautiful rub from his kitchen, a prize just for visiting his blog. Now the first thing I did after opening the box was to unscrew the lid and stick my finger right in. Yup, I just couldn’t help it, I had to taste Larry’s creation. Right away, I knew he was on to something great. Now I seem to make a rub for just about every occasion or mood, every type of meat or cuisine, and in reality, all of my rubs are versatile in use. I mean, my list includes Ancho Chili, Bay Seasoning, BBQ Pork Rub, one for Texan Brisket, a Chili Rub for steaks, then there’s Delta Dust, Butcher’s Rub, Fish Rub, Herbs de Provence, Kabob Seasoning, Manale Spice for shrimp and seafood, and don’t forget there’s one for Mexican, Poultry, Ribs, several different ones for steaks and a few more for pork too. Yup, I tend to like making rubs.
Now I think Larry is on to something. You see, the jar he sent me contained what he simply called ‘Chili Powder.’ He also included a list of the ingredients in his recipe but more importantly, he listed the things not in the recipe, things that I could adjust to suit my cooking choice of foods. Now I think that is brilliant. Create a good base and add additional spices to suit the meal. Not in his blend is salt, black pepper or cayenne. Very interesting Larry and as you say ‘it just makes sense.’
I happened to have a shoulder roast fresh from market and I knew that a good pork roast would be just the right choice to try out his Chili Powder. (Yeah, not exactly chili, but it’s hot as all dickens down here. A bowl of chili will have to wait.) I added only two ingredients to his blend as it contained everything else I would want in my recipe, even more that would only improve the taste of the pork together with a BBQ mopping sauce. Now don’t feel bad if you do not have a jar of Larry’s secret Chili Powder. Use your own or use one of my many pork rubs. This is what I did. Enoy!
Big Dude’s Chili Rubbed Boston Butt
Larry’s spice mix and comments are at the end of this recipe
1 -9 to 10 pound Boston Butt Pork Roast
1/3 cup Larry’s Chili Powder or rub of choice
1/4 cup brown sugar
1 teaspoon coarse ground black pepper
1 cup apple cider vinegar
1 cup apple cider juice
1/4 cup soy sauce
2 tablespoons Worcestershire
2 tablespoons brown sugar
1 teaspoon dry yellow mustard
Rinse the roast under running water and drain. Pat completely dry with paper towels and place on a tray or pan. Mix the rub (in my case, the chili powder, brown sugar and black pepper) together really well. On the sides of the roast, cut slits into the meat with a small knife and sprinkle heavily with rub mixture forcing some into the slits. Do not puncture the top or bottom.
Coat the entire roast with the rub reserving any left-over mixture to use toward the end of cooking. Allow roast to come to room temperature before cooking.
In a saucepan over medium heat, add remaining ingredients and bring to a simmer. Reduce heat, cover and simmer on low for 5 minutes. This is your mopping solution for the pork roast.
Now, you can cook your roast however you like – on the cool side of a grill or in a smoker. Be sure to use a pan or box of wood chips for a really fine outdoor taste. Keep the lid closed the first hour and as much as possible thereafter. Baste with the mopping solution after the first hour and until internal temperature reads 175 degrees F. Sprinkle roast with the remaining rub mixture (about 1 good tablespoon) and wrap roast in several layers of heavy foil. Continue cooking until the temperature reaches 193 if you want pulled pork. Pull, shred, or slice and serve ‘as is’ or with a favorite BBQ sauce.
For cooking directions, you can find how I did another roast here and also find one of my pork rubs.
Here’s what Larry said of his recipe in an earlier post:
“It contains the
following dried ingredients: chipotle chile powder, ancho chile powder (home
grown if I have it), garlic powder, cumin, Mexican oregano, paprika, onion
powder, cilantro, and thyme. It contains
no salt, pepper, or cayenne as I like to add them to the chili to taste. I also see it as a base to build from by
adding more of some of the ingredients, or other ingredients, to suit your