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Slow-Roasted Pork Shoulder with Caper-Lemon Pan Sauce and Sautéed Cremini–Spinach

4 servings · 4.7 g net carbs

4.7g Net carbs 72.6g Fat 57.2g Protein 924.9 kcal

4.7g Net carbs · 72.6g Fat · 57.2g Protein · 924.9 kcal

Slow-Roasted Pork Shoulder with Caper-Lemon Pan Sauce and Sautéed Cremini–Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 30 min  ·  cook 3 hr 30 min  ·  total 4 hr  ·  difficulty hard

Slow-roasted pork shoulder crusted with almond flour, rosemary and oregano is pan-seared then roasted to render fat and build a deep, browned exterior. A pan sauce reduced with chicken stock, capers and lemon juice is finished with xanthan gum and spooned over sliced pork, while sautéed cremini mushrooms and wilted baby spinach tossed with lemon zest complete the plate. The roast is rested and sliced so the sauce can be poured over each serving for glossy finish and warmth. The oven is raised briefly to crisp the almond-herb crust and the mushrooms are cooked until their moisture concentrates and browns.

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Ingredients

  • pork shoulderPork, Fresh, shoulder, whole, separable lean and fat, raw
    1200 g
  • gheeGhee, Clarified butter
    60 g
  • almond flourFlour, Almond
    20 g
  • rosemary
    6 g
  • oreganoSpices, Oregano, dried
    2 g
  • saltSalt, Table
    10 g
  • black pepperSpices, Pepper, black
    4 g
  • chicken stockSoup, Stock, chicken, home-prepared
    200 ml
  • capersCapers, Canned
    30 g
  • cremini mushroomsMushroom, Crimini
    200 g
  • baby spinachSpinach, Baby
    150 g
  • lemon juiceLemon juice, Raw
    20 ml
  • lemon zestLemon peel, Raw
    3 g
  • xanthan gumXanthan gum powder
    2 g

Equipment

  • roasting pan
  • 12-inch skillet
  • instant-read thermometer
  • wire rack

Method

  1. Preheat the oven to 150°C (300°F).
  2. Mix almond flour with rosemary, oregano, salt and black pepper and press the mixture onto the exterior of the pork shoulder to form an even crust.
  3. Heat a skillet over medium-high heat and brown the pork on all sides in ghee until a deep sear forms, then transfer the pork to a roasting pan and place on a wire rack.
  4. Roast at 150°C (300°F) for 150 minutes, then raise the oven to 220°C (430°F) and roast for a short high-heat finish to crisp the crust.
  5. Remove the pork from the oven and transfer to a cutting board to rest while you make the sauce.
  6. Return the skillet to medium heat, pour in chicken stock and scrape the browned bits from the pan, then reduce the stock until it is slightly concentrated.
  7. Add capers and lemon juice to the pan, simmer briefly, then whisk in xanthan gum a little at a time while stirring until the sauce thickens enough to coat the back of a spoon.
  8. In a clean skillet over medium-high heat, sauté cremini mushrooms in ghee without crowding until their liquid evaporates and they brown; add baby spinach and toss until wilted.
  9. Finish the vegetables with lemon zest and adjust seasoning.
  10. Slice the rested pork shoulder, arrange on plates with mushrooms and wilted spinach, and spoon the caper-lemon pan sauce over the meat before serving.
Preheat the oven to 150°C (300°F).

Tips

Pro tip

  • Use an instant-read thermometer to confirm doneness and avoid overcooking; rest the meat before slicing for juicier slices.
  • Brown mushrooms in a hot skillet without crowding so they caramelize instead of steaming.
  • Sprinkle xanthan gum sparingly into the sauce while whisking to avoid clumps.

Frequently asked questions

Can I use pork loin instead of pork shoulder?
Yes. Pork loin has less intramuscular fat so it will roast faster and yield leaner slices; reduce the low-temperature roast time substantially and watch closely during the high-heat finish because the crust will brown sooner.
What can I use instead of almond flour for the crust?
Flaxseed meal can replace almond flour. Expect a denser, darker crust because flaxseed absorbs more moisture and browns differently, so press it onto the meat the same way but monitor the high-heat finish to prevent over-browning.
My pan sauce stays thin; how do I thicken it?
Reduce the sauce over moderate heat until it concentrates, then whisk in xanthan gum a little at a time while stirring; this creates viscosity without adding starch, and simmer briefly to integrate.
The mushrooms are soggy instead of browned; what should I do?
Increase the skillet heat and cook in a single layer so their released liquid evaporates; remove and return them to the hot pan to re-brown if needed, and avoid adding spinach until the mushrooms are well-colored.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.7g Net carbs 4% 54% 43%
Net carbs Fat Protein
4.7 gNet carbs
57.2 gProtein
72.6 gFat
3.5 gFiber
924.9Calories

Electrolytes

Na1474 mgSodium
K1445 mgPotassium

Minerals

Calcium
109 mg
Iron
4.57 mg
Magnesium
—
Phosphorus
—
Potassium
1445 mg
Zinc
—
Copper
—
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

478.4 g per serving

18 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.