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By Karen Barnaby

The slow-roasting and dry marinade makes the pork very tender and succulent. Itís just fantastic cold.

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 250įF. Wash the pork and pat dry. Place fat side up in a baking pan and bake for 6 hours - thatís 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
Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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