Well, I got a new crockpot for Christmas, so I'm really just looking for any excuse to use it....but the roast came out wonderfully moist!!

And the pork shoulder was on sale when I bought it.....I ate for days off a $2 roast!

Hi Karen,

Would it come out the same if I use my pressure cooker with the dry rub? I just love using the pressure cooker. Usually a pot roast takes 30-40 minutes.

Amazin77

I don't see why not, but it would be and entirely different beast then...braised instead of roasted. If you do try it, report back because other folks may be wondering the same thing.

Karen

I made this dish on Friday night, slow roasted, uncovered (we have an Aga, so it is perfect for this kind of cooking), and it was heavenly. Moist and succulent, with lovely flavourings. Yum. I only brushed off the spices, and that left a wonderful tasty addition to it. It is a keeper recipe for sure! Thanks again, Karen, for another great creation.

hi Karen,

Pork shoulder is on sale here this week and I'd really love to make this .. I imagine the leftovers only get better with time

Question: I notice the rub has a Tbsp salt .. is the salt essential for the success of the recipe?? ie .. does the salt have a function like sealing in juices or something? Or can I leave it out?

Reason I ask ... most pork that's available in grocery stores has been "seasoned" with salt and sodium triphosphate (sodium tripolyphosphate). Granted, this helps pork to stay moist even with overcooking, but I find I need to reduce or even eliminate any added salt from recipes otherwise it ends up being TOO salty.

(There is at least one local butcher that sells organically raised pork unadulterated with additives, and it's naturally fatty and dark, the way good pork should be .. but of course it comes with a prohibitive luxury price tag.)


Doreen

The salt cures the pork a little. It's not marinated long enough to cure it completely though.

If you're using pork that's already "seasoned" with salt and sodium triphosphate, cut down the salt to a light sprinkling. The salt helps the seasoning penetrate the meat.

Karen

Could you please tell me where to find this recipe... I did a search on it and couldn't really find it.

Thanks
Beverly

I assume it is the cheescake recipe you want?


http://www.lowcarb.ca/karen/recipe062.html

next time, just click the link at top for recipes when you first log on to the forum's home page and it will start with a whole page of Karen's wonderful recipes...........

Hello

No, actually it was the pork shoulder rub recipe I wanted if you have it.

Thanks
Beverly

you are going to want to start reading all of the recipes in the forum, for the various meals, if you plan on sticking with the low carb plan for any length of time.
There are many excellent ones.

http://www.lowcarb.ca/karen/recipe070.html

Would this recipe work with a pork loin roast?

probably but I'd consider it a waste of a good loin.........there are many better ways to do a loin roast IMHO..

Yes, the dry marinade and slow cooking would work, but you wouldn't cook it near as long. Loin tends to be dry and cooking it for too long or overcooking it makes it pretty much inedible IMHO.

The long and slow cook works with the shoulder because it is marbled with fat and connective tissue that "melts" during cooking, making the roast very tender and moist.

Karen

Thank you both for your input

Thank you so much for the link... hopefully the whole family will enjoy this.

- Beverly