Wine Braised Pork Shoulder with Cauliflower Purée
I’ve been reaching for my slow cooker a lot this winter and I encourage you all to do the same. This recipe is bursting with deep flavors that develop while the pork slowly cooks all day. This recipe is pretty much hands off time (aside from a little chopping and blending) and is definitely a crowd pleaser. Taylor and I invited some neighbors over for dinner and we polished off every last bite of this 4-pound pork shoulder! Delicious, simple and farm fresh to boot. I can’t tell you all how fun it’s been to cook through our pig harvest this winter. This is one of our favorite recipes so far, but last week’s vegetable and ham stew is a close second! As always, this meal will taste best when enjoyed with good company. So dust off your slow cooker, call over the neighbors, pour a glass (or two) of wine, and celebrate the simple pleasure of sharing a meal with others.
Cheers from Tumbleweed Farm
Wine Braised Pork with Cauliflower Purée
Prep Time: 15 minutes Cook Time: 5 hours on high 8 hours on low Serves: 6Wine Braised Pork Shoulder
- 4 1/2 pounds bone-in pork shoulder (bone-in gives this great flavor but if you can't find bone-in use a 3 1/2 -4 pound boneless shoulder)
- 2 large yellow onions , thinly sliced
- 1 tablespoon dried basil
- 1 tablespoon dreid thyme
- 1 tablespoon dried parsley
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 2 cups dry red wine (we used a Cabernet)
- 1 bunch of parsley, finely chopped
- 1 head of cauliflower (about 2 pounds) broken into florets
- 3 tablespoons ghee (or unsalted butter)
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Pat the pork shoulder dry with paper towels.
- Layer the onions in the bottom of a large crock pot. Place the roast in the crock pot (fat side down) and sprinkle in half the spices, salt and pepper. Use your hands to rub evenly over the pork. Flip the pork over (fat side up) and rub in the remainder of the spices, salt and pepper. Pour in the wine and cover. Cook on low for 8 hours or high for 5 hours.
- When the meat is done cooking remove the shoulder from the crock pot and wait for it too cool slightly. Use two forks to shred the meat.
- Skim any fat off the juices in the crock pot and then strain the liquid into a saucepan. Place about 1/2 of the onions in the sauce pan with the liquid and then return the remainder of the onions back to the crock pot. Bring the mixture to a low boil. Reduce the heat and simmer until slightly reduced, about 8 minutes. Use an immersion blender (or carefully transfer the mixture to a high speed blender) and blend until smooth.
- Return the shredded meat back to the crock pot and then drizzle in the sauce. Toss well and keep on low heat until ready to serve.
- Prepare the cauliflower purée by bringing a large pot of water to a boil. Add the florets and cook until fork tender, about 6-8 minutes. Strain the cauliflower, reserving 1 cup of the cooking liquid. Add 1/2 the cauliflower to a food processor and pour in 1/4 cup of water. Process until smooth. Add the remaining florets and continue to process until smooth and creamy, adding more water, 1/4 cup at a time until desired creaminess. With the motor running add the ghee (or butter), salt and pepper and process until well incorporated. Taste for seasonings and adjust as needed.
- Divide the cauliflower purée between bowls and top with the pork and then drizzle with the sauce. Sprinkle each portion with plenty of minced parsley and enjoy warm.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will very from kitchen to kitchen