How to make low-carb pork roast

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Roast pork is one of those easy, go-to meals that any home cook should be able to put together. Luckily for those on low-carb, no-carb, or keto diets, a roast pork dinner is the perfect way to please everyone at the table, whether they're on a diet or not. Of course, pork itself is carb-free, so all it takes it a good amount of seasoning and a high-temp oven to create a delicious roast that will delight any palate.
The spices that you roast the pork in can vary according to you and your family's personal taste, but the recipe below uses an herb crust that will both tenderize the meat while cooking and enhance the flavor of the pork itself. No need to cover this pork with a fatty sauce or gravy — this roast pork will be moist, tender and ready to eat right out of the oven. Even the leftovers will be scrumptious for sandwiches the next day.
Cooktop Cove
Low-Carb Herb-Crusted Roast Pork
15 mins
1h 20 mins
1h 35m
1 1/2 pound whole pork shoulder
1 1/2 tablespoons olive oil
1 teaspoon rosemary, minced
1 teaspoon thyme, minced
1 teaspoon fresh-ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Preheat the oven to 350 F.
On a clean surface, coat the pork shoulder with olive oil, and cover with all of the spices and seasonings. Use your hands to massage and season every part of the roast, ensuring an even and liberal coating around the entire shoulder.
Line a baking sheet with parchment paper. Place the pork roast on the sheet, skin side facing up. This will ensure the skin will get crispy in the oven.
Place the pork in the oven, and cook until the meat is fully browned and its juices run clear, about 70-80 minutes. To check on the pork, insert a food thermometer into the center of the roast, and make sure the internal temperature reaches 170 F.
Once the pork is fully cooked, remove it from the oven, and allow to rest for 7-10 minutes. This will make sure the meat remains juicy and tender as you slice it.
Set the roast on a carving board, and carefully carve slices using a sharp knife. Serve warm with a small salad.
Pro-tip: When carving meat, always cut against the grain. This will make the meat extra tender. Cutting along the grain will make your meat chewy.
Pro-tip: For a quick gravy, take the drippings from the baking sheet, mix in a tablespoon of flour, and season to taste.
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