Pasquale's Mexican Pork roast Rub

1 Pork Roast (approximately 6-8lbs)
1 cup Brown Sugar
2 Tbsp. Paprika
2 Tbsp. Ground Cumin
2 tsp. Chilli Powder
2 tsp. Garlic powder
1 tsp. Ground Thyme
2 Tsp. Dried Oregano
2 Tbsp. Dried Parsley
1 tsp. Dried Mustard

*1 package of fresh rosemary
*1 bottle of white wine

*OPTIONAL (see cooking instructions)

This is a messy roast, that cooks out alot of its juice - if roasting in an oven - I reccomend you buy a tin foil broiler/roaster from the supermarket - for easy disposal rather than a 24 hour soak cycle to clean your good roaster. Serve with Asparagus and rosemary potatoes. ( I am adding those recipes now)

Mix all dry ingredients well and then coat entire roast with the rub - rub in well. Let roast sit at least 15 minutes. You will see the brown sugar liquifying on the roast.

Now you can roast for 2-3 hours in a preheated 325 degree oven. Roast is done when the internal temperature is 180 degress.

*What I reccomend is using a broiler pan and filling the bottom of the broiler with the white wine and the Rosemary Sprigs - If you choose to do it this way - put the wine and rosemary in the broiler pan before you start prepping to allow the rosemary sprigs to soak up some of the wine. Also - if cooking this way, it is best to double the cooking time and cook at only 250 degrees to allow for greater wine infusion. (this method works incredibly well on the cold side of a BBQ with a drip tray as well.

Serving Size: Makes 8-15 servings depending on roast size and thickness of pieces you slice.

Number of Servings: 10

Recipe submitted by SparkPeople user MORPHEEN.