Your own homemade pork roast seasoning recipe will be your new favorite dry rub for your crispy pork roast.
Make it, use it and store in a spice jar for future uses.
Have you ever asked yourself how to season a pork roast?
Well, it turns out making your own seasoning for pork loin roast or other pork meat cuts is actually super easy and taste so much better than the store-bought stuff!
Ingredients
The pork roast seasoning consists of salt and various spices.
This particular pork rub doesn't include any dried herbs.
Salt
Salt doesn't only add flavor but also helps the pork meat to form a lovely crisp crust.
The salt goes into the pores of the meat and helps the other ingredients to infuse all the more.
I like to use special salts such as pink Himalaya salt or Fleur de Sel but you can use simple table salt too.
Quality salts add another flavor dimension to the whole rub.
Garlic and Onion
I use ready-made Garlic and Onion powder because I'm too lazy to make my own.
You can use smoked garlic turned into powder too. That adds flavor too!
Both, Onion and Garlic powder, compliment pork meat and are the link to the other spices.
To make your own garlic and onion powder cut them small, dry and turn into powder in a grinder.
Caraway or Cumin
I love to use caraway seeds in my pork rub because it goes hand in hand with meat.
Cumin is ok too but caraway is most definitely my choice.
Use caraway powder if you can instead of cumin.
Only use cumin if you can't get caraway seeds.
And no, they don't taste the same.
Coriander
Coriander seed powder always goes hand in hand with caraway or cumin.
It's like coriander is the day and cumin and caraway the night.
Coriander will bring out the pork flavors all the more and will add tons of flavors.
Black Pepper
Freshly ground black pepper from quality peppercorn is what you want to use in this rub.
There are different qualities of black pepper.
Buying whole peppercorns and grinding them just before you intend to use them is most definitely a good way to use black pepper.
I get mine from an organic farm in Goa.
If you live in a tropical climate, try to source your black pepper locally.
If you live in a cold climate buy this kind of black pepper, the triple AAA grade ones.
There is a reason why our ancestors used to be obsessed with black pepper and even instigated trade wars.
Paprika
Paprika adds color but also flavor to your pork roast seasoning.
You get smoked paprika, sweet paprika or spicy paprika.
I tend to use smoked paprika in my pork roast rub because I love the smokiness!
Uses
The pork roast seasoning is often while known as a salt seasoning too because it contains mainly salt.
Its purpose is to act as a dry rub for pork meat.
This means you can use your pork seasoning on:
- loin roast
- sirloin
- tenderloin (filet)
- shoulder
- butt
- ribs
- pulled pork
We like to make a loin roast with stuffed garlic on Sundays which we roast in a large cast-iron dish. (Recipe coming soon)
Use this seasoning as a dry pork chop rub, pork loin rub and similar and roast or grill.
I like to rub come of it into a pork steak too and cook the meat in some oil in a pan.
Storing
You can prepare a larger batch of this pork rub and store it in airtight spice containers.
I like to use transparent glasses with airtight lids so that I can see how much is left.
That way I don't forget my spices in the back of my pantry.
You don't use this spice blend too often but when you do, you will be glad to have some around.
The salt in the seasoning will help to preserve the other spices, so your spice blend will last forever.
Just make sure to shake the jar before using your pork roast seasoning because salt is heavier than the spices.
How to make it?
To prepare this pork roast seasoning is beyond easy.
I mean you just need to have all your ingredients in powdered form and you are good to go to mix them all together.
That's all there is to it.
Yet, if you are using whole spices such as caraway/cumin seeds and coriander, then you need to turn them into powder first.
To do that, take your whole spices and dry roast them in a pan until you can smell the aroma of your spices.
Let them cool a bit and grind them in a coffee grinder, blender with a small jar or in a mortar and pestle.
If you use a proper marble or granite mortar and pestle, you will realize that it is a quick and easy job to grind the spices to a fine aromatic powder.
More seasoning recipes
- Burger Seasoning
- Mexican Seasoning
- Caribbean Jerk Seasoning
- Roast Beef Seasoning by gimmesomegrilling.com
Dear Reader, how are you going to use your pork roast seasoning?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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📖 Recipe
Pork Roast Seasoning Recipe
Ingredients
- 1½ Teaspoon Salt
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Paprika
- 1 Teaspoon Caraway Seeds ground, or Cumin
- 1 Teaspoon Coriander Seeds ground
- ½ Teaspoon Black Pepper ground
Instructions
- Keep your salt and spices ready. The spices should be all dry ground and in powdered form.
- Add the spices and salt to a small mixing bowl and combine.
- Dry rub the pork roast seasoning into your meat or store for future use.
I am trying this rub on my pork roast now. A friend brought us one. Said kroger's has a great sale on them so he picked up two. SWEET FRIEND!
Instead of freezing it i thought, nope, gona cook it tonight. I've almost always used a sweet glaze or seasoning on my pork. Tired of it though. Decided to go spicey this time. Thanks for the recipe. Can't wait to taste it. Wondering if i could rub it 1st with a smoked browning or "W" sauce and the dry rub would also stay on better, along with more flavor? Your input please.
Yeah you can try that Deborah. I haven't tried it myself, so can't comment on it. But I think it should add a lot of flavors to your meat!
i was curious do you have any ideas of something to pair with this to make a sauce for pork?
Hm I'm not sure if I understand your question properly. Do you mean to use this seasoning in a sauce? The seasoning is a rub for pork meat. So, its purpose is to rub it into the meat before you cook the meat. The salt in the seasoning doesn't only season but opens up the pores of the meat during the cooking. Salt also brings out meat flavors.
I would say use the drippings/ juices, spice it up a little more maybe use some garlic, onion powder, a Smokey browning sauce or some "W" sauce, even a little barbecue or A1 sauce in the juice. Pour it into a heavy saucepan, let it come to a slow simmer. To make thickening: use very cold water or milk , 1/4 to 1/2 cup flour, use enough liquid to make a thick paste but that will pour from cup, turn juice up to a medium boil, slowly pour in thickening, stirring constantly. Use a whisk to keep out lumps. Cook on simmer 10 mins, will thicken to a nice sauce. Hope this helps and what you needed.
too much salt. I will use less.
Hi there, the salt is required because this seasoning acts as a rub. It brings out all the beautiful flavors in your pork fats.
For those who can’t do salts, dry rubs aren’t for you. Dry rubs require time. Some with sugars require less because of the coating sugars can create. There’s a fusion of spices and juices and fat and tendons and molecules that bring meat to another level. Time and temp are also major keys. Nothing more satisfying than cutting the meat and it’s like butter and the tendons are separated and juices are flowing. Trying it now. I’m hungry 🤤.