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home > recipes > meat > slow-roasted herb and spice cured pork shoulder
from Washington, D.C. From a collection of low-carb recipes... The slow-roasting and dry marinade makes the pork very tender and succulent. It’s 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 - that’s 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

Slow-roasted Herb and Spice Cured Pork Shoulder


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keyword: roasted
keyword: spice
keyword: cured
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recipes for meat
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(posted January 30, 2004)

from
Washington, D.C.

From a collection of low-carb recipes...

The slow-roasting and
dry marinade makes the pork very tender and succulent. It’s 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 - that’s 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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