Slow-roasted Herb and Spice Cured Pork Shoulder

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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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