Cuban Dry Rub for Boston Butt or Roast
Transform your Boston Butt or pork roast into a Cuban-inspired feast with this vibrant, aromatic dry rub that’s packed with bold flavors. Crafted with a blend of smoky paprika, earthy cumin, and fragrant coriander, this rub is elevated by the zesty brightness of fresh orange and lime zest. A hint of ground cinnamon and optional cayenne pepper add a warm, subtle complexity, while brown sugar balances everything with a touch of sweetness. Perfect for slow roasting, smoking, or grilling, this spice blend infuses your pork with rich, citrusy undertones and a flavorful crust. Quick to prepare and designed to deeply penetrate the meat, this Cuban dry rub ensures every bite bursts with irresistible flavor. Whether for a backyard barbecue or a special dinner, this recipe guarantees a crowd-pleasing centerpiece!
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Recipe Information
Ingredients
- 2 tablespoons Ground cumin
- 2 tablespoons Smoked paprika
- 1.5 tablespoons Garlic powder
- 1.5 tablespoons Onion powder
- 1 tablespoon Dried oregano
- 2 teaspoons Ground coriander
- 2 tablespoons Kosher salt
- 1.5 tablespoons Freshly ground black pepper
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 whole orange Zest of an orange
- 1 whole lime Zest of a lime
- 2 tablespoons Brown sugar
Instructions
In a small mixing bowl, combine the ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, ground coriander, kosher salt, black pepper, cinnamon, brown sugar, and cayenne pepper (if using). Mix well to ensure all the spices are evenly distributed.
Zest the orange and lime into the spice mixture and mix thoroughly. The citrus zest will add a fresh and aromatic dimension to the rub.
Generously apply the dry rub to all sides of a Boston Butt or pork roast, pressing it onto the surface to ensure it adheres well.
For the best flavor, wrap the seasoned meat in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the spices penetrate the meat.
When ready to cook, remove the wrapped meat from the refrigerator and let it rest at room temperature for 30 minutes before proceeding with your chosen cooking method (smoking, slow roasting, or grilling).
Use this rub to season up to a 5-7 pound Boston Butt or pork roast. Adjust quantities accordingly for larger cuts of meat.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 32.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
