Best 9 Chili Rubbed Pork Roast Recipes

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

CHILI-RUBBED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
• Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
• Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

CHILI-RUBBED PORK

Steps:

• Preheat oven to 300 degrees. Mix together all the dry ingredients in a medium bowl. Season pork with salt, then rub with 1/2 cup chili rub. Reserve remaining chili rub for another use.
• Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant-read thermometer, about 4 hours. Uncover, and roast until outside is browned and fork tender, about 3 hours more. Let cool; shred into bite-size pieces, and serve.

CHILI RUBBED BBQ PORK CHOPS

Steps:

• Warm Mango Salsa, recipe follows
• Preheat broiler.
• Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
• Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
• Once heated through stir in chopped cilantro and serve with pork chops.

ROASTED GARLIC AND CHILE-CRUSTED PORK LOIN

Steps:

• Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub.
• Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration.
• Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper.
• Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes.
• Carve and serve immediately, or let it cool completely and then slice for sandwiches.

SLOW GRILLED ANCHO RUBBED PORK

Steps:

• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
• For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
• For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

GRILLED CHILI-RUBBED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

CHILI RUBBED PORK ROAST

Steps:

• Preheat oven to 325 degrees.
• In small bowl, combine salt, garlic salt, and 1/2 teaspoons chili powder.
• Rub roast all over with mixture.
• Place roast fat side up, on a rack in shallow roasting pan.
• Roast uncovered, approximately 2 hours.
• While meat is cooking, combine the rest of ingredients in a med. saucepan.
• Bring to a boil.
• Reduce heat and simmer, uncovered for 2 minute.
• About 15 minute before the roast is done, baste meat with jelly mixture.
• When roast is done, remove from oven and let stand for 10 minute before carving.
• Mix 1/2 cup pan drippings(or whatever you have up to 1/2 cup), with remaining jelly mixture.
• Reheat if necessary.