Keto Slow Roasted Lemon-Soy Pork Shoulder

8 ratings

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.

Net Carbs

2.1 g
Fiber

0.2 g
Total Carbs

2.3 g
Protein

42 g
Fats

27.9 g

437 cals

Quantity

Serving Size

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Lemon juice

½ cup
Garlic

8 clove
Kosher salt

1 tbsp
Broth

⅓ cup
Avocado Oil

2 tbsp
Tamari Sauce

3 tablespoon
Pork Fresh Shoulder Blade Boston Roasts Separable Lean Only Cooked Roasted

3 lb

Step 1

Place pork in nonreactive baking dish fat side up. Using the tip of a knife, score the fat in a crosshatch pattern.
Step 2

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.
Step 3

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.
Step 4

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.

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Comments 29

LizPepper 2 years ago

I used pork chops and I didn't marinade it or add the broth. Baked for about 40 minutes. Tasted really good and was tender. Will make again.

1
SuperCauliflower463306 2 years ago

What broth do you use please?

0
- MaviSDestoyer 2 years ago
  
  I used chicken bone broth...but that's my interpretation
  
  0
This_Is_Me 3 years ago

Cooked this in a pressure cooker with all the ingredients it! Even the meat was still frozen. It was oh sooooooo good!

0
- RousingKale283625 3 years ago
  
  How long in the pressure cooker did you cook it for
  
  1
JKG 3 years ago

I ended up making a 2.8lb shoulder instead of 5 lb. (raw) What is an approximate serving size once cooked?

0
ZJordan 4 years ago

This was really tasty, but I did make a few adjustments. 1) It wasn't clear in the recipe how much soy sauce to use in the marinade as the instruction says 1TBPS but doesn't adjust when you change the serving size, so since we like soy sauce tastes I just added most of what was said in the ingredients and didn't add any at the end to brown the fat, it was brown enough. I also probably used a lot more garlic, since the cloves were large, and so glad I did, it was so good soaked in the flavors. 2) I also marinaded it over night and only put it in the oven the next day at noon as this timing just worked out better for us with dinner and it worked really well. 3) I removed the pork from the marinade and saved the marinade to cook with roast (in a separate dish) in the second half of the cook time. 4) I cooked it at a higher temperature (355F) and therefore faster. It was accidental, but worked well. 1.5 hours in I realized, so checked it and the pork was ready. I then took it out of the oven, poured the broth over it, covered it with foil and then left it on the stove top, until an hour before dinner time. 5) Then an hour before dinner time, I put the stove on 315F. While it warm up, I put the marinade in separate casserole dish in then the oven., Once the oven reach temperature I put the roast back in the oven still covered in foil for about 35-40 mins to warm up slowing. 6) I then let it rest for about 5-10mins and carved it. 7) I poured the broth gravy into a jar and poured the now cooked marinade into a separate jar, and served both as a gravy. The cooked marinade with soy soaked garlic won hands down. Will definitely make it again

1
KP 4 years ago

This was fantastic!! I did a 10 lb shoulder and was so happy that I had leftovers after the gathering. I saved the juices from the pan to keep the meat moist after pulling.

0
jamiehershey2@gmail.com 5 years ago

I just wish there were more of a heads up when something has to marinade overnight so I'mnot surprised when I go to make dinner. Screw it, I'm putting every thing into a slow cooker and oh well.

5
- KrystalLambert85 3 years ago
  
  Hello, Can I ask how you found it in the slow cooker? As that’s what I have planned also Thanks :-)
  
  0
FitJess93 5 years ago

How long should we cook it in the crockpot?

1
- recipewriter 5 years ago
  
  I would say low for 8-10 hours!
  
  2
Obrookerd 5 years ago

I noticed someone submitted an edit for the nutrients, but the edit has not been verified yet. How long does it take to get an answer regarding the edit? I would agree that the original nutrient information seems incorrect.

0
Acbynum35 5 years ago

I plan on making this in the crockpot tomorrow. I will post the outcome . And I plan on marinating the roast in a ziplock overnight.

0
- PropitiousRadish423703 3 years ago
  
  Did you keep all the seasonings in the crockpot or did you wipe off the roast like the directions suggest?
  
  1
- Acbynum35 5 years ago
  
  The final result in the crockpot is good. I poured the broth over the meat before cooking. It isnt brown like the picture, but shredded and tasted good. I mixed it with sauerkraut.
  
  0
Slayer33 5 years ago

Can you do this in a crockpot?

0
- Iml109 5 years ago
  
  Yes.
  
  0
Mike 5 years ago

I feel like 180 degrees is too early to pull this thing. Those collagens in the shoulder have barely had time to break down at that temp. Go to 204 and the shoulder should just fall apart when you pick it up.

0
Anonymous 6 years ago

This seems like a lot of protein for a 4 oz serving.

0
- Anonymous 5 years ago
  
  Agreed, has anyone double checked the protein per portion on this recipe?
  
  0
annamoon5 6 years ago

Should it be covered when it's in the oven?

0
- recipewriter 6 years ago
  
  You could if you're concerned about splattering, but covering it will not allow it to brown!
  
  0
Paul 6 years ago

What is the serving size?

0
Anonymous 6 years ago

I would like to enter that I am only eating 1/2 a serving. Is there a way to do that?

0
- Westfalia 6 years ago
  
  Yes. Under the graph, select 0 servings and just to the right under the macro totals select 1/2 or whatever fraction of a serving you had. Make sense?
  
  0
KetoLeese 6 years ago

What kind of broth?

0
- seanflynn94c7f6 6 years ago
  
  I used vegetable broth.
  
  0
wayne_dawson3d5bd 6 years ago

Can you adjust the recipe please? I send the shopping list and it said boneless as listed in the recipe. Instructions say bone in? What is the 1/3 cup broth?

0

Keto Slow Roasted Lemon-Soy Pork Shoulder

Ingredients

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Comments 29