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.