Garlic And Spice-Rubbed Pork Shoulder With Whipped Cauliflower Recipe

1. 1

   Adjust oven rack to lower-middle position and preheat oven to 275u00b0F. 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. Puree 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.