Low Carb Recipes

Slow Roasted Herb and Spice Cured Pork Shoulder

Ingredients:
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 - that's right, 6 hours. Let rest for 15 minutes before slicing.

The carb count is actually negligible because the spices are washed off.


More Great Low Carb Meal Recipes

Eggplant Parmigiana
Deluxe Low Carb Macaroni and Cheese
Soft Crust Pizza
Low Carb Beef Stroganoff
Bean and Cheese Burritos
Seared Tuna with Soy Wasabi Glaze
Slow Roasted Herb and Spice Cured Pork Shoulder
Feta and Olive Meatballs
Roasted Chicken with Prosciutto and Green Olives
Zucchini, Sour Cream and Jack Cheese Bake
Quiche ala Mode
Deep Dish Quiche Pizza
Spaghetti Squash
Swiss & Crab Pie
Savory Roasted Chicken
Pan Asian fried Rice