Low Carb Slow Roasted Herb & Spice Pork Shoulder

Recipe for Low Carb Herb & Spice Pork Shoulder

Ingredients:

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.

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