Slow Roasted Herb and Spice Cured Pork Shoulder

Instructions

1. 1

   With a sharp knife, score the pork fat in a cross-hatch pattern.

2. 2

   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.

3. 3

   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.

4. 4

   Cover and refrigerate overnight.

5. 5

   Preheat the oven to 250°F.

6. 6

   Wash the pork and pat dry.

7. 7

   Place fat side up in a baking pan and bake for 6 hours - that’s right, 6 hours.

8. 8

   Let rest for 15 minutes before slicing.