Low Carb Pork Shoulder

Slow Roasted with Herbs and Spices

This Low Carb Pork Shoulder dish is really fabulous and the herbs and spices along with the slow roasting of the pork (6 hours) makes for a delicious low carb meal.

Some of us really love pork but we have to be careful not to eat too much of it or cooked with too much fat.  This pork recipe provides a nice option.

Ingredients:
1 4-5 lb. boneless, skinless pork shoulder, not rolled or tied
2 T. coriander seeds
1 T. whole black peppercorns
12 whole cloves
1 T. sea salt
2 bay leaves, crumbled
2 T. fresh rosemary leaves, coarsely chopped
6 cloves garlic, thinly sliced

Instructions:

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 – don’t be tempted to cut short the cooking time. Let rest for 15 minutes before slicing.
The carb count is negligible because the spices are washed off.