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Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower
Fall-apart pork shoulder, cooked for seven hours, is fine accompaniment to airy, whipped cauliflower. [Photograph: Jennifer Olvera]
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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About This Recipe
| Yield: | serves 8 |
| Active time: | 25 minutes |
| Total time: | 7 1/2 hours |
| Special equipment: | mortar and pestle, blender |
| This recipe appears in: | Sunday Supper: Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower |
| Rated: |   |
Ingredients
- 2 tablespoons toasted whole fennel seeds
- 1 tablespoon toasted whole coriander seeds
- 1 tablespoon dried rosemary
- 1/2 teaspoon crushed red pepper
- 3 medium cloves garlic, peeled
- Kosher salt
- 2 tablespoons olive oil
- 1 whole bone-in pork shoulder (about 5 1/2 pounds)
- 1 medium head cauliflower, broken into florets
- 2 tablespoons unsalted butter
- 1/4 cup sour cream
- 2 ounces cream cheese
- Freshly ground black pepper
Procedures
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1
Adjust oven rack to lower-middle position and preheat oven to 275°F. Place fennel, coriander seeds, rosemary, crushed red pepper, garlic and 1 teaspoon of salt in a mortar. Mash into a chunky paste using a pestle. Add olive oil and mash until combined. Alternatively, combine fennel, coriander, rosemary, red pepper, garlic, 1 teaspoon salt, and olive oil in the bowl of a food processor and process into a fine paste, scraping down sides as necessary. Liberally slather mixture on over pork shoulder and place meat in a roasting pan. Transfer to oven and cook until a knife inserted into the meat shows little resistance, about seven hours, basting with pan juices every 30 minutes or so after the first hour.
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2
While pork cooks, bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 8 minutes. Drain and transfer to a blender. Add butter, sour cream, and cream cheese. Purée until smooth and fluffy. Season to taste with salt and pepper.
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3
Remove pork from oven. Allow to rest for 15 minutes before carving or pulling from the bone in chunks. Drizzle meat with pan juices and serve with whipped cauliflower.
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