Slow Roasted Herb and Spice Cured Pork Shoulder

Slow Roasted Herb and Spice Cured 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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