Serves 8
450 min
Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower
Recipe GLPRbaece8f5d3695f
A savory roasted pork shoulder coated with a fragrant blend of toasted fennel and coriander seeds, dried rosemary, garlic, and red pepper, served alongside creamy whipped cauliflower made with butter, sour cream, and cream cheese. This low-carb main course serves eight and delivers complex spice flavors with a tender, juicy pork centerpiece.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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 to taste
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 to taste
Directions
Preheat your oven to 325°F. Pat the bone-in pork shoulder dry with paper towels.
Crush the toasted fennel seeds and coriander seeds with a mortar and pestle or in a spice grinder until coarsely ground. Combine the crushed seeds with the dried rosemary and crushed red pepper in a small bowl.
Mince the garlic cloves finely. Add the minced garlic to the spice mixture along with the olive oil and a pinch of kosher salt, stirring to create a paste.
Generously rub the spice and garlic paste all over the pork shoulder, working it into the meat and coating the skin evenly. Season the entire shoulder with additional kosher salt and freshly ground black pepper.
Place the seasoned pork shoulder skin-side up on a roasting pan. Roast in the preheated 325°F oven for approximately 4 to 4.5 hours, or until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the meat without touching bone.
While the pork roasts, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 10 to 12 minutes until very tender and easily pierced with a fork. Drain the cauliflower thoroughly.
Transfer the drained cauliflower to a food processor. Add the unsalted butter, sour cream, and cream cheese. Process until smooth and creamy, stopping to scrape down the sides as needed. Season with kosher salt and freshly ground black pepper to taste.
Remove the pork shoulder from the oven and let it rest for 10 to 15 minutes before carving. Serve the sliced pork with the whipped cauliflower alongside.
