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Slow Roasted Herb and Spice Cured Pork Shoulder
Ingredients:
1
2
1
1
1
2
2
6
4-5 lb. boneless, skinless pork shoulder, not rolled or tied
Tbsp. coriander seeds
Tbsp. whole black peppercorns
2 whole cloves
Tbsp. sea salt
bay leaves, crumbled
Tbsp. fresh rosemary leaves, coarsely chopped
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.
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Feta and Olive Meatballs
Ingredients:
1
2
1
1
1
2
2
/2 cup chopped parsley
Tbsp. finely chopped onion
lb. ground lamb or beef
/2 cup crumbled feta cheese
/2 cup pitted green olives, coarsely chopped
eggs
Tbsp. Tabil spice mixture or 1 tsp. dried oregano
4
7
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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