This herb crusted pork roast can be made with pork loin, but because it's less expensive, more forgiving and fattier, I prefer it with a pork shoulder/butt. While pork is safe to eat at 145 degrees, you'll want to cook this roast (if using shoulder/butt) to 180 degrees, so that roast breaks down enough to be tender, while still being sliceable. I give a rough timeline, but a meat thermometer comes in very handy and should be relied upon more so than any recipe's stated cook time when you're preparing meat. It's really the only way to ensure consistent results.
Place the pork shoulder, fat cap up, in a baking dish. Make scores in the fat cap with a very sharp knife. I prefer a diamond pattern.
In a sperate bowl, combine all other ingredients to create a wet rub/paste.
Massage the wet rub/paste all over the roast, making sure that it reaches the inside of the scoring you created.
Baked in a 300 degree oven, uncovered until the roast reaches 180 degrees internal temperature (approximately 40 minutes per pound). Use a meat thermometer to ensure doneness.
Allow to rest for 15 minutes, then slice and serve with low carb sides, such as steamed broccoli, keto gravy and cauliflower mash.
Serving Size 5 oz
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.