Directions:
- In a large bowl, mash together the 1st 3 ingredients.
- Add the other dry ingredients, except the salt, and mix well.
- Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
- Make slits all over the meat.
- Salt the meat and then rub with the paste.
- Make sure the rub gets into the crevices and slits.
- Heat your grill to 500 degrees.
- Place the meat on the grill, close the lid and immediately drop the temperature to 300.
- Make sure the meat is off of the direct heat.
- The internal temp needs to reach 140 before it's done. It normally takes around three hours.
- Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
- Let the meat sit out at room temperature for 30-45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.96 Kcal (1210 kJ) | ||
| Calories from fat | 89.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 15% | |
|---|---|---|---|
| Cholesterol | 170.21mg | 57% | |
| Sodium | 387.01mg | 16% | |
| Potassium | 894.29mg | 19% | |
| Total Carbs | 5.7g | 2% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 44.21g | 88% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 123.51 Kcal (517 kJ) | ||
| Calories from fat | 38.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 15% | |
|---|---|---|---|
| Cholesterol | 72.75mg | 57% | |
| Sodium | 165.42mg | 16% | |
| Potassium | 382.24mg | 19% | |
| Total Carbs | 2.43g | 2% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 0.99g | 9% | |
| Protein | 18.9g | 88% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 1.4mg | 18% | |
| Calcium | 24.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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