This is my husbands favorite meal.  If you cook it right the pork is extremely tender and juicy.  Before I started making this pork roast my husband would always put BBQ sauce on pork roast because he thought it was too dry. Not after introducing this recipe to him! This pork roast is amazing and the chili rub we use is a fabulous rub for pork or chicken!

Here is what you need:

1. 1 Pound of Pork Roast
   1. I actually buy an 8 pound pork roast from Costco because it is only $18! 1 pound of pork roast from the grocery store is about $6-$8.  So if you do the math you can see that purchasing an 8 pound pork roast is much cheaper! I cut it into 6 large piece and freeze it!! Lasts me 2 WHOLE MONTHS!
2. Pork Rub Seasonings: chili powder | garlic powder | salt | pepper | cumin | basil
3. I typically use sweet potatoes
   1. For sweet potatoes cube | Preheat oven to 425 | Melt 3 TBS of butter | Coat sweet potatoes in melted butter | Add 2 tablespoons of brown sugar | 1 teaspoon of cumin | salt + pepper | dash of garlic salt | Shake sweet potatoes in a bowl to completely cover sweet potato | Bake for 35-45 minutes or until tender {BEST SWEET POTATO RECIPE YOU’LL EVER HAVE} in nonstick pan. 
4. Vegetables: I use any fresh vegetable I have on hand.  Which is typically brussels sprouts or broccoli.  Steam or bake and season with salt + pepper + garlic

{PORK} Here is how you do it:

1. Pork: preheat oven to 375 degrees
2. Seasoning: 1 tablespoon of garlic powder, chili powder, salt, pepper + 1 teaspoon of cumin and a dash of basil { you can double or triple this depending on how much meat you are making} 
   1. I place all of my seasonings in a rubbermaid and place the pork in it. Close the lid and shake, shake, shake.  That way the pork gets completely covered with the chili rub. You can also use a gallon zip lock bag.
3. Place pork in non stick baking dish (not cookie sheet) I used our William Sonoma casserole dish that has a lid. 
4. Bake for 30 minutes or until the core internal temp of the pork is 145 and/or not pink {do not use a lid during baking only after}
5. After your pork is done baking cover it with anything. I use the lid of the baking dish we have. Allow to sit covered for several minutes after you remove the pork from the oven to allow juices to work their magic 🙂

Cut, serve, & enjoy 🙂

Please leave any questions or comments below!

Love,

Jen