Karen's Gourmet
 Low-Carb Recipes

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