Ingredients:

  • 2 tbsp Cumin (ground)
  • 2 tbsp Smoked Paprika
  • 1 tbsp Chili Powder
  • 1 tbsp Mexican Oregano (dried and crushed)
  • 2 tbsp Brown Sugar (packed)
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Ground Coriander
  • 1 tbsp Kosher Salt
  • 1.5 tsp Black Pepper
  • 0.5 tsp Cayenne Pepper
  • 0.25 tsp Ground Cloves

Instructions:

  1. The Sift and Blend: Combine all ingredients in a small bowl. Use a whisk or fork to break up any brown sugar clumps and ensure the Mexican oregano is evenly distributed. Look for a uniform, deep rust color throughout the mix.
  2. The Dry-Brine Application: Rub 1–2 tablespoons of the spice blend per pound of pork shoulder. For optimal flavor penetration, allow the seasoned meat to sit for 30 minutes at room temperature before cooking.
  3. Storage: Transfer any unused seasoning to a small glass jar and store in a cool, dry place.