Arista rub for boneless pork blade roast from All About Roasting: A New Approach to a Classic Art (page 222) by Molly Stevens

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Accompaniments: Roasted whole Boston butt

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Notes about this recipe

  • DKennedy on June 27, 2023

    Made a variation of Arista roast for Dave's 60th birthday celebration. Served it with Michael Chiarello's soft polenta and warm peach salad. The whole meal was a huge hit. Numerous comments that this was the best thing I had ever made. I used a 9 lb bone in pork rib roast from A Cut Above, Alice partially cut through so I could put the rub inside the rack and she scored the fat on top. Tied it back together and roasted and served based on the notes from my Italian cooking class with Roll Law Group in Italy. The meat was incredibly tender and flavorful, but there was a lot of fat to trim. Next time perhaps have them cut out some of the fat for me.

  • DKennedy on September 25, 2015

    P. 222 Marinate this in the dry rub 24 hours. (Buried within the notes is the recommendation to put the dry rub on 24 hours before cooking). Put in a dry Le Cruset pan (open) in a 350 degree oven for 1 hour. Turned it over, 1 more hour. Added 1/3 cup white wine, continued to turn to brown sides for a total of 3 hours 45 minutes. Covered, turned off oven, and left in oven 2 more hours. Put in fridge over night. Incredible flavor. (4 cloves garlic, 1 1/4 t. salt, 2 t. each rosemary and sage, 1 t. each rosemary and lemon zest).

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