Slow Roasted Lemon-Soy Pork Shoulder

About

This is THE dish to make if you want an impressive hunk of meat. Try to get a bone-in shoulder if you can. The bone helps to insulate the meat because it heats slowly as well as helps to hold in the moisture. Slow roasting the shoulder for six hours gives it incredible flavor and a crispy, browned crust. The shoulder is marinated in a garlicky-lemon marinade, with soy to give it a slightly Asian twist.

The lemon in the marinade helps to tenderize the meat and give it flavor with minimal carbs. (Since the marinade is poured off before roasting, it helps keep this dish low cab but high flavor.) Once cooked, the meat is versatile and can be used in other dishes or served over cauliflower rice.

**The recipe uses a 5# raw pork shoulder. Please use a 5# raw pork shoulder for cooking. For accurate nutritionals, the recipe below states 3# since the meat will shrink to that weight.

Ingredients

½ cup lemon juice
8 clove garlic
1 tablespoon kosher salt
⅓ cup broth
2 tablespoon avocado oil
3 tablespoon tamari sauce
3 pound pork fresh shoulder blade boston roasts separable lean only cooked roasted

Instructions

Place pork in nonreactive baking dish fat side up. Using the tip of a knife, score the fat in a crosshatch pattern.
Mince the garlic cloves. Then in a medium bowl, mix the lemon juice, minced garlic cloves, salt, 1 tablespoon of the soy sauce and avocado oil.
Pour the marinade over the pork. Refrigerate for 3-6 hours, turning the pork a few times. Wipe the marinade off the pork and if using the same pan to roast, make sure it is cleaned well so the marinade does not burn. Place pork in an oven set at 315 F while oven is preheating, fat side up in a roasting pan. Roast for 3 hours and then pour the broth over pork and roast for another 3-4 hours, basting it every hour or so, until the pork pulls easily and a thermometer reads 180 F.
If you'd like your pork a little bit more browned, you can brush the top with the extra 2 T of soy sauce. Then increase the oven temp to 400 F and roast for 5-7 more minutes, until the fat is browned and crisp. Let roast stand for 30 minutes before serving. Slice or use tongs to pull the meat to serve.