Slow Roasted Herb and Spice Cured Pork Shoulder
Slow Roasted Herb and Spice Cured Pork Shoulder
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:
* Total Calories: 6665
* Fat: 486 grams
* Carbs: 14 grams
* Fiber: 6 grams
* Protein: 528 grams
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