PORK SHOULDER WITH GARLIC & THYME
1 pork shoulder(5 pounds)
2 large bunches fresh thyme
12 large garlic cloves
salt and pepper
Trim off most of the fat from pork shoulder. Chop the fat into very small pieces to make 1/3 cup. Remove enough leaves from the thyme to get 1/3 cup packed. Set aside. Press 4 cloves of garlic through a garlic press and rub the garlic all over the pork shoulder. Mince the remaining 8 cloves of garlic. Chop the garlic with the thyme leaves, pork fat, and 1 tsp. coarse salt to make a paste. Make 1 inch deep holes all over the pork and fill them with the garlic thyme mixture. Also insert the mixture around the bone. Put the remaining thyme branches in the bottom of a roasting pan. Place the pork on top of the branches. Roast for 45 minutes then increase oven temperature to 400 F degrees. roast for 25 minutes longer. increase the heat again to 450 degrees and roast an additional 25 minutes or until temperature on thermometer reaches 145 F. Transfer to cutting board; let rest 10 minutes before carving. and serve.
6 servings; 3 carbs
*low carb 1-2-3 cookbook*
1 pork shoulder(5 pounds)
2 large bunches fresh thyme
12 large garlic cloves
salt and pepper
Trim off most of the fat from pork shoulder. Chop the fat into very small pieces to make 1/3 cup. Remove enough leaves from the thyme to get 1/3 cup packed. Set aside. Press 4 cloves of garlic through a garlic press and rub the garlic all over the pork shoulder. Mince the remaining 8 cloves of garlic. Chop the garlic with the thyme leaves, pork fat, and 1 tsp. coarse salt to make a paste. Make 1 inch deep holes all over the pork and fill them with the garlic thyme mixture. Also insert the mixture around the bone. Put the remaining thyme branches in the bottom of a roasting pan. Place the pork on top of the branches. Roast for 45 minutes then increase oven temperature to 400 F degrees. roast for 25 minutes longer. increase the heat again to 450 degrees and roast an additional 25 minutes or until temperature on thermometer reaches 145 F. Transfer to cutting board; let rest 10 minutes before carving. and serve.
6 servings; 3 carbs
*low carb 1-2-3 cookbook*
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