This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Slow-Roasted Herb and Spice Cured Pork Shoulder
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The long cooking time is worth it for this slow roasted pork shoulder, cured with and amazing spice mixture.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
5 pounds boneless pork shoulder
2 tablespoons coriander seeds
1 tablespoon whole black peppercorns
12 whole cloves
1 tablespoon sea salt
2 bay leaves, crumbled
2 tablespoons coarsely chopped fresh rosemary
6 cloves garlic, peeled and minced
directions
Score the fat side of the pork shoulder with a sharp knife in a crisscross pattern.
Coarsely grind together the coriander seeds, peppercorns, and cloves in a mortar and pestle (or spice grinder). Combine the coriander mixture with the salt, crumbled bay leaves, rosemary, and garlic.
Spread the mixture evenly over all sides of the pork. Place the pork in a glass or other non-reactive container. Cover and refrigerate overnight.
Preheat the oven to 250 degrees F.
Wash the spice mixture off the pork and pat it dry with paper toweling. Place, fat side up, in a baking dish and bake at 250 degrees F for 6 hours (or approximately 1 hour 12 minutes per pound if you are using a different size pork shoulder).
Remove the pork shoulder from the oven and let rest for 15 minutes with a loose aluminum foil tent over it before carving and serving.
nutrition data
516 calories, 39 grams fat, 3 grams carbohydrates, 37 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 4, 2012
The spice mixture is amazing. Unless you really are watching carbs I recommend not washing it off. The pork turned out perfect. 6 hours is about exactly the right cook time (if you use a different size cut of pork you'll need to adjust, of course)
But never never ever use a lean pork loin; I did and it was almost inedible--hard and dry. What to do with overcooked pork? Cube, mince or dice it for Chinese dishes, or add it to chili or soup.