Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower

Name: Garlic and Spice-Rubbed Pork Shoulder With Whipped Cauliflower
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 8
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

Recipe GLPRbaece8f5d3695f

Main Course

450 min

866 cal

Servings: 8

Oven

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This is a solid low-fuss dinner that leverages pork shoulder, a reliable and affordable cut available at every Charlotte chain, paired with a spice rub made from common pantry staples—fennel and coriander seeds are stocked at Harris Teeter and Kroger, though ALDI carries them sporadically, so budget an extra 10 minutes if you need to grab them elsewhere. The stated 450 minutes (7.5 hours) is honest for a proper braise, but actual hands-on time is under 20 minutes, making it a true set-and-forget weeknight play that reheats beautifully. At roughly $2.50 per serving for the protein and cauliflower base plus butter and cream cheese, this lands as moderately priced for an eight-person meal, though the spice-rub build is not particularly distinctive or seasonal; it would benefit from using North Carolina-grown garlic if sourced fresh at a farmers market rather than the supermarket bulk bin.