Instructions: With a sharp knife, score the pork fat in a cross-hatch pattern.

Combine the coriander seeds, peppercorns and cloves in a coffee grinder or mortar and pestle. Grind coarsely and combine with the salt, bay leaves, rosemary and garlic. Spread half the mixture in the bottom of a glass or non-corrodible pan and place the pork on top. Cover with the remaining mixture. Cover and refrigerate overnight.

Preheat the oven to 250 degrees. Wash the pork and pat dry. Place fat-side up in a baking pan and bake for 6 hours - thats right, 6 hours. Let rest for 15 minutes before slicing.

This recipe yields 8 to 10 servings.

The carb count is actually negligible because the spices are washed off, but here it is in its entirety:

Description: "The slow-roasting and dry marinade makes the pork very tender and succulent. Its just fantastic cold."

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