Cuban Dry Rub for Boston Butt or Roast

Ok I was trying find a way to cook a boston butt that DIDN'T involve barbecue sauce. It's too typical and I don't even like the stuff. So I found this and tweaked it a bit to suit me. Stay literal and use as a "dry" rub or you can use several bases. I prefer yellow mustard because it adds a little extra punch of flavor, but olive oil is good too, or yes even barbecue sauce (if you're into that kind of thing...haha). This is great for any kind of roast as well or if you really want to go cuban, season a flank steak and throw some chimichurri on it. Yum. ;) This is good for about 8-10 lbs.

• Ready In: 8 hrs 10 mins
• Serves: 10
• Yields: 1 9lb boston butt

Ingredients

• 2  tablespoons cumin
• 2  tablespoons black pepper
• 2  tablespoons adobo seasoning
• 2  tablespoons garlic powder
• 2  tablespoons onion powder
• 2  tablespoons red pepper flakes

Directions

1. Rinse, dry, and remove as much fat as is reasonable from boston butt, roast, or whatever meat of choice.
2. *optional* Cover meat with your base of choice. If using olive oil you'll need about 3 tablespoons and if using mustard or barbecue sauce you'll need around a half a cup.
3. Generously coat meat with rub. Don't be stingy! In this case more is more :).
4. Using your hands, mix the rub and base together and make sure you get all that flavor into every crevice.
5. Cook using your favorite method. An oven preheated to 325º for several hours (depends on lbs) or a crock pot on low overnight are my favorites.