Rub of the Week #3: Big A’s Sazón
OK folks, here in Kansas we are getting over our first cold snap, 12” of snow, and getting ready to head into a 17 degree morning tomorrow.
As winter sets in, I like nothing better than a great big bowl of soup. One of my favorites is a simple pozole. Tender pork, hominy, oregano, chiles…. what’s not to love, right??
Today you are getting my favorite rub with a Cuban influence. I use this when seasoning the roast or loin I put in my pozole, I also use it for carnitas.
Jim (JRPfeff) this one’s for you…. As requested!
This rub is just one of hundreds of variations of a Sazón.
Rub #3 – Big A’s Sazón
- 1/3 cup Kosher Salt
- 2 TBS Freshly ground Black Pepper
- 1 TBS Ground White Pepper
- 1 TBS Ground Chipotle Pepper
- 1 TBS Dried Parsley/li>
- 1 ½ TBS Ground Cumin
- 1 TBS Oregano
- 1 TBS Garlic Powder1 TBS Onion Powder
Instructions:
Combine all the ingredients, stir to mix. Store in an airtight container.
Application:
Any pork cuts; chops, loins, and roasts. For large cuts of meat, allow to marinate at least two hours, or as long as overnight. For Chops, sprinkle on before grilling. Great on chicken too!
Editor’s Note: Hey Andy! How about a recipe for your pozole or carnitas?
Thank you Andy.
I was going to request your carnitas recipe, but your editor beat me to it. I believe carnitas are traditionally cooked in lard. Do you have a grilled or barbecued version?
Jim