Wednesday, March 21, 2012

Pork Shoulder and Cauliflower Rice with Peppers and Onions

Tonight's dinner was one of our regulars. We love pork shoulder! The juice in the pan after cooking pork shoulder is too good to be wasted, so we throw in some cauliflower rice to soak up all of that yumminess. Add a few diced peppers and onions and you've got the perfect meal!

Pork Shoulder
1-2 lbs boneless or bone-in pork shoulder (do  not remove the fat!)
1 tbs coconut oil
salt and pepper to taste

In a cast iron or stainless steel pan, melt coconut oil, add seasonings then brown pork shoulder 5 minutes per side (don't cheat here as this full 5 minutes gives the meat that yummy brown crust). When brown, cover meat and continue cooking over low heat for about 15 minutes or until meat is about 160F. Use a meat thermometer to tell temperature. Let rest for a minute or 2 before cutting.

Cauliflower Rice with Peppers and Onions
1 head of cauliflower
1 pepper
1 onion
Pan dripping from pork shoulder or other fatty meat

After meat has been removed from your pan, add peppers and onions to the drippings. Rice cauliflower by grating it with a box grater. Saute until slightly tender then add riced cauliflower. Cover and cook for about 5 minutes.

1 comment:

  1. What is it about pig shoulder... I posted about it on the same day... ... I forget about riced cauliflower. Glad to find you!



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