Rose Mary's 11 Spice Blend

Rose Mary Mogan


I combined these spices to cook 20 pounds of Pork Shoulder Butt Roast. I did not use the entire amount. I wanted to have extra to use later on other meats. I wanted flavor of the combined spices but not so much that the flavors would be over powering. So You can add additional spices to your roast if desired or just use this combination for a more subtle flavor.

Season the roast & allow to marinate over night for a more distinct flavor. This spice blend was created not to be too salty. So additional salt may be needed for your taste. It is a great all purpose seasoning for meats.

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Makes about 1 1/2 cups of spice blend.


20 Min


No-Cook or Other


2 Tbsp
smoked alderwood sea salt
2 Tbsp
smoked paprika
2 Tbsp
steak seasoning (heaping)
5 Tbsp
granulated garlic (good quality)
2 Tbsp
granulated onion
1 Tbsp
coarse black pepper (more if desired)
1 Tbsp
crushed red pepper flakes
1 Tbsp
dried savory
3 Tbsp
ground cumin
3 Tbsp
chopped dried chive or parsley flakes
3 Tbsp
firmly packed dark brown sugar

Directions Step-By-Step

Add each spice to a medium size bowl.
Then Pour all of the spices into a food processor and pulse 5-6 times, until completely blended.
Pour the spices into a spice bottle and tightly seal to maintain flavor.
Use on various types and cuts of meats, Beef, Pork, Chicken, Lamb.
I prefer to season the meat and allow it to marinate overnight for maxium flavor. Then bring meat to room temperature by setting out on counter for at least an hour or so, depending on the size.
This spice blend for created especially to be used on a Pork Butt Roast. But I used a minimal AMOUNT OF SPICES SO OTHER SPICES COULD BE ADDED to roast IF DESIRED.

About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American