Pork Shoulder

By nanasally4

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

Preparation

Step 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.

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.