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The fragrant spice rub is good on chicken and spareribs as well. Make extra and store in an airtight container for up to a few weeks--it's like money in the bank. Prep and Cook Time: about 40 minutes, plus at least 1 hour marinating time. Notes: Cooked pork is best when still a bit rosy and juicy. (Trichinosis in pigs is nearly nonexistent in the United States now, but if you are concerned about it, cook the pork till well done--155° instead of 140°. Its temperature will rise another 10° as it rests after cooking.) Reserve some in the fridge for replenishing the buffet (reheat in a 200° oven).
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