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Last updated on July 4th, 2017 at 11:20 am
I feel like for my past couple of posts, I’ve only been uploading dessert ideas, so I thought of uploading a recipe for a pork roast that I made yesterday that was soooo good! I decided to make a Keto Paleo Pork Roast and just covered it with delicious and simple spices.
The pork roast that I used wasn’t a very big one, just about 560g, so I didn’t need to bake it that long. My roast didn’t come with any skin, but it did have a nice layer of fat on the top, so I made sure to put that layer facing upwards when baking so that it would get nice and crispy, plus get that fat melting all over the roast.
Because it’s a pretty fatty cut of meat, I decided to cut it into 8 slices and make it into four portions. They were pretty filling and so I’ll be adding a couple of slices to each of my lunches this week.
Herb Crusted Shoulder Pork Roast
- Preheat the oven to 180C/350F.
- Put some parchment paper over a baking tray and place the pork roast over. Drizzle the olive oil over the roast and add all of the spices over the roast. With your hands, massage the spices into the roast making sure to coat it perfectly everywhere. Make sure that the fat or skin is facing up so that it can get nice and crispy in the oven.
- Place in the oven and bake for 70 minutes, or until a thermometer inserted in the middle of the roast registers at 80C/170F. Take it out of the oven, let rest for 10 minutes, and it's ready to cut!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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