Slow-roasted Herb and Spice Cured Pork Shoulder

submitted by dave
from Washington, D.C.

From a collection of low-carb recipes...

The slow-roasting and dry marinade makes the pork very tender and
succulent. Its
just fantastic cold.

Serves 8-10

1 4-5 lb. boneless, skinless pork shoulder, not rolled or tied
2 Tbsp. coriander seeds
1 Tbsp. whole black peppercorns
12 whole cloves
1 Tbsp. sea salt
2 bay leaves, crumbled
2 Tbsp. fresh rosemary leaves, coarsely chopped
6 cloves garlic, thinly sliced

With a sharp knife, score the pork fat in a cross-hatch pattern. Combine
the coriander seeds, peppercorns and cloves in a coffee grinder or mortar
and pestle. Grind coarsely and combine with the salt, bay leaves, rosemary
and garlic. Spread half the mixture in the bottom of a glass or
non-corrodible pan and place the pork on top. Cover with the remaining
mixture. Cover and refrigerate overnight. Preheat the oven to 250 F.
Wash the pork and pat dry. Place fat side up in a baking pan and bake for
6 hours - thats right, 6 hours. Let rest for 15 minutes before slicing.
The carb count is actually negligible because the spices are washed off,
but here it is in its entirety:

Per recipe (divide by number of servings): Total Calories: 6665 Fat: 486
grams
Carbs: 14 grams Fiber: 6 grams Protein: 528 grams



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