Mexican Spice Rubbed Pork Roast

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Mexican Spice Rubbed Pork Roast recipe by Barefeet In The Kitchen

One of the most frequently printed recipes on this site is the Herb Rubbed Pork Roast that I posted over a year ago. I love the cooking method because it is so very simple with excellent results every single time.

This time, I wanted something a little different, so I combined our favorite Mexican spices with a bit of brown sugar and a little oil to create a rich coating that sealed in the moisture and kept this roast juicy and tender with loads of great flavor from all the spices.

Given two thumbs up by the whole family, this roast was a huge hit for dinner this week. One of my boys is opposed to spicy heat in almost all forms, so I made sure to give him pieces with minimal spicy coating on them. However, he still voted it a success, spices and all.

Mexican Spice Rubbed Pork Roast recipe by Barefeet In The Kitchen

 

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Mexican Spice Rubbed Pork Roast

5 from 1 vote
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Servings: 10 -12 servings

Ingredients 

  • 1.5 - 2 lb sirloin tip pork roast
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil

Instructions

  • Preheat the oven to 350 degrees. Combine all the spices in a small bowl.
  • Add the olive oil and stir well to combine. It will be a thick, paste-like consistency. Allow this mixture
  • to rest for 15 minutes.
  • Line a small baking sheet with foil and place a wire rack over it. Rinse
  • the roast and pat dry. Rub the spice mixture all over the roast,
  • completely covering all sides with spices.
  • Roast 1 - 1.5 hours in the preheated oven. The cooking time really will vary that much, if you have an internal thermometer, this is the time to use it. Otherwise, keep an eye on the roast and check the temperature every few minutes as it gets close to done. Remove from the oven when
  • the  meat reaches an internal temperature of 145-150 degrees. Let sit 15
  • minutes before slicing. Enjoy!
  • A couple of side notes: I cooked this pork roast for about an hour and a half. I set it on the counter to warm a bit before putting it in the oven. It was 44 degrees when I put it into the oven. Also, in the summertime (aka, warmer house days) I try to remove the
  • roast from the oven between 142 - 145 degrees. Depending on the temperature of your house, the meat might increase in temperature by as much as ten degrees. So, be careful not to overcook it and dry out the roast. When I cooked this roast, my house was much cooler and it only increased one degree while resting before the temperature started to drop.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Victoria says

      Hello, do you think this could be made on the grill? If so how long and at what temperature?

      Thank you and have a good day.

    • Mary Younkin says

      I haven’t tested the recipe on my grill, Victoria. So, I can’t speak to time and temp, but the recipe can certainly be adapted for that.

  1. Tricia says

    This is a beautiful piece of meat! And … I just happen to have some mexican spice in my cabinet. Can't wait to try it. This pork looks so juicy – I bet it was wonderful. Have a great week!

  2. Kim says

    I made this last night with two pork tenderloins. One I just rubbed down, and the other I filleted open like a book and spread chopped chipotles inside, then tied it closed with kitchen string. I seared them both in a pan and finished off in a 425 oven for 10 minutes. We all liked it, but 4 out of 5 (the 5th bring my 10 year old son who really does like food with a little kick) liked the chipotle-stuffed one better. The rub, however, well, it's a keeper and will be made in a large batch to keep in my spice cabinet! Thanks! 🙂

  3. Anonymous says

    So good!!! Thanks for sharing. Will be making this again and again. Marinated the meat in the spice rub mixture for 15 minutes and then slow cooked it and basted at the end.

  4. Anonymous says

    Just made this pork roast for dinner last night!! I would have to say that it was the BEST roast I think I have ever made!!! My husband was still talking about it in the morning!!! Thanks so much!!!

  5. Anonymous says

    I made this last weekend – delish! (I used regular paprika and added an extra tablespoon or two of brown sugar for a little hint of sweetness in the rub)

  6. Anonymous says

    Got a great deal on pork yesterday, so I made this roast for dinner. It was beyond good! Melted in our mouths. Thanks, Mary! We loved it!

  7. Debra says

    Hi Mary, have you tried this in a slow cooker yet?? I’ve got a pork butt I need to cook tomorrow so thought I’d try this recipe in crock pot. Whatcha think??

    • Susan Gabriello says

      I was wondering the same thing! Did you try the crockpot method, Debra? How long did you cook it?

  8. Rod Prather says

    Hi Mary,

    I’ve only recently discovered Pork Sirloin Tip. Roast. Costco sells them and they’re quite inexpensive. Love your recipes for them. I’m sure I’ll be back. That Chipotle Honey Lime slow cooker recipe sounds wonderful. Thanks.

  9. Patrick Cronin says

    Amazing! Had a 1.8 lb pork sirloin roast and it was done in an hour and 10 minutes at 150. My wife said it was the best recipe I’ve tried online. Thanks!5 stars