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.


★★★★★ 1 vote

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

How to Make Rose Mary's 11 Spice Blend


  1. Add each spice to a medium size bowl.
  2. Then Pour all of the spices into a food processor and pulse 5-6 times, until completely blended.
  3. Pour the spices into a spice bottle and tightly seal to maintain flavor.
  4. Use on various types and cuts of meats, Beef, Pork, Chicken, Lamb.
  5. 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.
  6. 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.

Printable Recipe Card

About Rose Mary's 11 Spice Blend

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

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