I made this today and it was fabulous! Costco has beautiful pork shoulders and I bought a big one. I cut it into two and froze half for later.

I know this is a simpleton's question but...what is a "skinless" pork shoulder? Does that mean it won't have any fat on it? If I go to any meat counter will they know what I mean when I say that, or do I need to go to a special butcher shop? Is it the kind of thing that I would want to get "skin" on it and then cut it off myself to use for something else?(I find cuts of meat, and their names, very confusing!)

BTW, Karen, your low carb cookbook is the BEST! My husband found it for me on amazon.com and gave it to me for Christmas. Despite the fact that I don't know much about cuts of meat, I really do love to cook, and after I started LCing I felt like my fun cooking days were over. But your recipes are fun to make and let me feel like I can be creative in the kitchen again. In addition to the great recipes, I discovered this forum because you spoke about it in the cookbook!

It will still have the fat on it. Large cuts of bone-in pork like legs and shoulders are sometimes sold with the skin because you can get pork "crackling". So I specify that the skin be off because you won't get crackling with this method.
Thanks!

Karen

Thanks for the info!

Please share. . .

if you have a pressure cooker, cook it in the same with plenty of water for about 1 hour, drain, and cook again for 1 hour in lots of water. this helps get rid of the salt and nitrates.
i would then season with karens mix, let sit overnight, roast for about 1 hour and enjoy!

I've got my pork shoulder "marinating" right now!
I thought I'd put the mixture into a Ziploc bag and kind of toss it around... well, that didn't really happen; there was too much meat and not enough space in there. But I was able to scooch it around to get the whole thing covered.
Can't wait to cook it up tomorrow!

I had a friend that did some sort of a rub on duck that was out of this world! I need to try this recipe.

Would someone please tell me where to find this recipe? Thanks

Laura,

Click on 'Recipes' in the green bar at the top of the page. That will take you to where Karen has posted her wonderful recipes.

Thank you Mike~I've never noticed the recipe thing at the top!!! How observant am I? Please don't answer that one!

Don't feel bad, I had been posting on this site for over a year before I figured it out!

I just shoved mine into the oven. I was a little saddened I had to wash off all those wonderful spices though!

Ok, reporting back: It is WONDERFUL! I'm definitely hooked on this dry curing thing. I need to collect more recipes!

I cooked Karen's pork shoulder yesterday and it was delicious. I was amazed at how the flavour of the rub managed to permeate the meat, even after being washed off. Will definitely do it again.

I just made this again. It's so great. I didn't love the taste of the coriander seeds the first time, though, so I cut them down to 1/2 t and used a bit more rosemary.

Note to anyone who tries this: it may seem like a good idea to toss the garlic into the spice grinder with the other spices, but it's not. You get a little bit of tapenade to rub on the pork, and then you have to spend ten minutes carefully washing the thing out. Not worth it! Chop the garlic separately.