Pork shoulder roasted (recipe)
| Pork shoulder roasted (recipe) | |
|---|---|
| Name | Pork shoulder (roasted) |
| Ingredients | Boneless pork shoulder • Garlic • Fresh oregano • Kosher salt • Fresh coarse ground black pepper • White wine vinegar |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 3.5 |
| Keto friendliness | Keto friendly |
| Calories | 835.6 |
| Fat | 68.1 |
| Protein | 50.9 |
| Carbohydrate | 2.2 |
| Fiber | 0.9 |
| Net carbohydrates | 1.3 |
| Sugar | 0.1 |
| Saturated fat | 22.1 |
| Cholesterol (mg) | 214.9 |
| Sodium | 4857.8 |
| Servings | 6 |
| Reviewaggregate | |
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|= there is a 3 hour to overnight period of marinating time in the refrigerator.-->
Pork shoulder roasted (recipe) details
Time:
Prep Time in Hours and Mins:3H30M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pork shoulder roasted (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
- Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the paste into a bowl and stir in the oil and vinegar.
- Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture.
- This will help form a crust on the outside when cooked.
- Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 350 degrees.
- Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
- Let the meat rest on a cutting board for 10 minutes before slicing.
- Also, prior to slicing, lightly scrape off the very salty crust that has already served its purpose.
Food tags
Meat,
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Contributors: Prab R. Tumpati, MD
