Roasted Pork Shoulder
Low Carb Recipe
Roasted Pork Shoulder with herbs and spices including coriander seeds, black peppercorns, cloves, bay leaves, rosemary and garlic flavor a slow roasted tender pork shoulder for a fantastic main dish.
1 4-5 pound boneless, skinless pork shoulder, not rolled or tied
2 tablespoons coriander seeds
1 tablespoon whole black peppercorns
12 whole cloves
1 tablespoon sea salt
2 bay leaves, crumbled
2 tablespoons 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 degrees. Wash the pork and pat dry. Place fat side up in a baking pan and bake for 6 hours. Let rest for 15 minutes before slicing. The carb count is actually negligible because the spices are washed off.