Slow Roasted Herb And Spice Cured Pork Shoulder

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless skinless pork shoulder - (to 5) - not rolled or tied
2 tablespoons	30ml	Coriander seeds
1 tablespoon	15ml	Whole black peppercorns
12		Whole cloves
1 tablespoon	15ml	Sea salt
2		Bay leaves - crumbled
2 tablespoons	30ml	Fresh rosemary leaves - coarsely chopped
6		Garlic cloves - thinly sliced

Recipe Instructions

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 degrees. Wash the pork and pat dry. Place fat-side up in a baking pan and bake for 6 hours -- that's right, 6 hours. Let rest for 15 minutes before slicing.

This recipe yields 8 to 10 servings.

The carb count is actually negligible because the spices are washed off, but here it is in its entirety:

Total Calories: 6665

Fat: 486 grams

Carbs: 14 grams

Fiber: 6 grams

Protein: 528 grams

Description:

"The slow-roasting and dry marinade makes the pork very tender and succulent. It's just fantastic cold."

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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