I wanted to cook a large pork roast this week for a few meals and leftovers for snacks. My grocery store had fresh pork picnic on sale for $.97 per# this week so I bought a 9# bone-in picnic shoulder roast. We didn’t feel like firing up the grill for this as it is already so hot in Texas, so I just baked it low and slow inside. Wanted it falling off the bone tender and that’s what I got! I saved all the wonderful baking juices and froze them for future soup making. Didn’t want the entire piece done as seasoned pulled pork, so I baked it just with salt, pepper and a little Homemade Montreal Seasoning on the surfaces. Man, did this roast come out delicious!! One of the best pork roasts I’ve ever done with the sauce on it. Then I decided to put tonight’s dinner’s worth on the table as a seasoned pulled pork and went about making my sauce. Mmmm. Delicious indeed! Next time we’ll perhaps do it on the grill, for that added flavor layer. This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo (provided you use ghee for the butter).
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1 pork roast (I used a 9# bone-in picnic shoulder roast, but a Boston butt, shank, or loin will do)
Sea Salt and black pepper
1 tsp. my Homemade Montreal Steak Seasoning
SAUCE: 6 T. melted butter, 1 tsp. red wine vinegar, 2 tsp. Homemade Montreal Steak Spice Blend, ½-1 tsp. Tobasco Chipotle Sauce® and 1/4 tsp. liquid smoke (any brand, but I use “Amish Meadow”. Sorry, don’t remember where I ordered it from).
DIRECTIONS: Preheat oven to 325º. Place pork roast skin/fatty-side up in a 9×13 baking pan. Coat all surfaces with Black pepper, 1 tsp. Montreal Spice Blend, and I use Pink Himalayan Sea Salt. Cover pan tightly with foil. Pop into 350º oven and bake for 30 minutes to allow it to heat to the center. Reduce oven to 250º and continue slow baking (for an 8-9# bone-in roast) for about 5 hours. This could be done in a slow-cooker, but I’m not experienced with them, so check for a slow-cooker recipe on-line for guidelines for a 9# roast for setting and time.
Make the sauce in a small sauce pan over low heat, simmering the ingredients for 2-3 minutes only. Remove from heat.
At the 5 hour mark, open oven, remove meat from oven and take foil off pan. Slice off any thick skin and the fat layer from the top of the meat (it should almost slide right off effortlessly if meat is done properly to 160-170º internal temperature). I freeze this for other uses and seasoning. My dog sometimes gets a bit on her dinner. It’s very good for a dog’s coat and skin and highly digestible for dogs.
Increase oven heat to 350º and return pan uncovered to the oven. Allow meat surfaces to slightly brown for about 30 minutes. Remove meat from oven and cool slightly. Shred off the meat with a fork or tongs, pulling off as much meat onto your serving platter as you think your family will consume. Using a brush, baste the meat with the warm Montreal-Chipotle butter sauce, coating it well. Serve at once with your favorite sides or a salad.
NUTRITIONAL INFO: Each 3 oz. portion of meat contains:
28.1 g fat
0.90 g carbs, 0.30 g fiber, 0.60 g NET CARBS
23 g protein
87 mg sodium