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Sunday Supper

Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower

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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

  1. 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.

  2. 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.

  3. 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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