Slow Roasted Herb and Spice Cured Pork Shoulder

Ready in 45 minutes
0 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Slow Roasted Herb and Spice Cured Pork Shoulder"

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Try this Slow Roasted Herb and Spice Cured Pork Shoulder recipe, or contribute your own. "Atkins-Friendly" and "Diabetic" are two of the tags cooks chose for Slow Roasted Herb and Spice Cured Pork Shoulder.


Ingredients

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4 pounds Pork shoulder
2 Tbsp. coriander seeds
1 Tbsp. black peppercorns
12 Cloves
1 Tbsp. Sea salt
2 bay leaves; crumbled
2 Tbsp. rosemary leaves; coarsely chopped
6 cloves Garlic; thinly sliced

Original recipe makes 8

Servings  

Preparation

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 250F. Wash the pork and pat dry. Place fat side up in a baking pan and bake for 6 hours - thats right, 6 hours. Let rest for 15 minutes before slicing.

Notes

The carb count is actually negligible because the spices are washed off.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 620 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The carb count is actually negligible because the spices are washed off. [I posted this recipe.]
LadyJay 8 years ago
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