Slow Roasted Pork Shoulder

by Judy S
(Los Angeles CA)

• 1 4-5 lb. boneless pork shoulder


• 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 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 pan and place the pork on top. Cover with the remaining mixture.

Bake for 6 hours at 250 or slow cook in crock pot on medium heat.

Let rest for 15 minutes before slicing.

Serve with twice baked cauliflower (twice baked potato but using cauliflower instead for a healthier meal)