Form the Dry Rub Base

• The base of a dry rub is a mixture of salt and sugar, which not only seasons pork but enhances its flavor, makes it more tender and helps the surface caramelize. Brown sugar is preferable to granulated white sugar, because it has more flavor and does not burn as easily. While you may not want your pork to be sweet, consider using at least a little bit of sugar to balance the salt and generate a savory, golden crust on the roast. You can omit sugar, if desired, but include salt unless you have dietary restrictions that prohibit it.

Build Subtle or Complex Flavors

• You can add one seasoning to the dry rub or create a complex blend, depending on your preference. Ground pepper is the most common dry rub ingredient after sugar and salt. Many mixtures include an earthy, slightly spicy seasoning, such as cumin, paprika, cinnamon or nutmeg, to unify the other flavors. It is common to feature one herb or spice as the dominant flavor of the blend. Rosemary, thyme, oregano, coriander, ginger and dry mustard all complement pork well. Many rubs also include garlic powder, onion powder or dry citrus peel. While most dry spice blends follow the same basic guidelines, concentrate on creating a mixture that suits your tastes and the flavors of your meal.

Apply the Rub Generously

• Rinse the roast under cool running water, and pat it dry with paper towels. With a sharp knife, cut several long, shallow lines in a crosshatch or checkerboard pattern across the top and bottom of the roast to score the pork. Scoring allows you to work some of the seasoning into the meat and creates more surface area for the rub to flavor. Rub the mixture generously across the entire roast.

Store the Roast Properly

• Place the raw, seasoned roast in a bowl, in a container or on a plate. Cover it with a tight-fitting lid or plastic wrap. Keep the roast covered at all times until you are ready to cook it, to protect it from contaminants. Store the pork in the refrigerator overnight. It is safe to keep the spiced pork refrigerated up to four days before cooking it.

Transition to Cooking

• Let the roast sit at room temperature up to two hours before you cook it. Cold meat does not brown or sear as effectively as room-temperature meat. Keep it covered while it sits out. Add cooking oil to the pan or surface of the roast before cooking it to prevent the dry spices from scorching or becoming gritty. Advance seasoning does not impact the cooking time or temperature for the roast. It must reach an internal temperature of 145 degrees Fahrenheit to be safe to eat.