Slow-Roasted Spice-Cured Pork Shoulder

from The Low-Carb Gourmet by Karen Barnaby

4-5 lb boneless, skinless pork shoulder (I used a 7 lb bone-in pork shoulder)
2 tablespoons coriander seeds
1 tablespoon black peppercorns
12 cloves
1 tablespoon salt
2 bay leaves, crumbled
2 tablespoons fresh rosemary, coarsely chopped (I used 1 T dried rosemary)
6 garlic cloves, thinly sliced

With a sharp knife, score the pork fat in a crosshatch pattern.  Mash up the coriander, peppercorns, and cloves with a mortar and pestle.  (Mine is small, so next time I would do one at a time.) (Or combine them, and coarsely grind them in a coffee grinder.)  Combine the previous spices with the salt, bay leaves, rosemary, and garlic.
Spread half of the spice mixture in the bottom of a glass or other non-corrodible baking dish.  Place the pork on top.  Pat on the remaining mixture.  (I rubbed it in on all sides.)  Cover and refrigerate over night.
Preheat the oven to 250F.  Rinse the pork with cold water, and pat dry.  (I forgot the drying part, and it was fine.)  Place, fat side up, in a large baking dish.
"Bake for 6 hours (that's right, 6 hours).  Let sit for 15 minutes before slicing."