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The main dish, Chic bistro

Slow-roasted pork shoulder with cauliflower gratin

This slow-roasted pork shoulder with cauliflower gratin serves 6 and gets glazed with honey and mustard right before serving. It takes 40 minutes of active work, the pork braises the day before while the gratin is made the same day, and it stays easy at a cost of €4.20 per person. Success comes down to the long covered braise that makes the meat fall apart before the broiler gives it a golden crust.

A pork shoulder braised until it falls apart, glazed with honey and mustard, served with a golden cauliflower gratin.

Slow-roasted pork shoulder with cauliflower gratin
For
6 people
Work
40 min
Total time
4 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€4.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach

Pork shoulder braised slowly under a lid turns tender enough to pull apart with a fork, and the juices that set into a loose jelly in the fridge become a short, concentrated sauce once reduced. The honey and grainy mustard glaze adds a shiny, slightly sharp crust that plays against the soft meat underneath. The cauliflower gratin, creamy and browned with Comté, rounds out the plate without competing with the meat.

This is a cold season dish, built for family dinners or get togethers where you'd rather sit at the table than stand at the stove. The pork cooks the day before, which frees up the day of the meal for the gratin and the final touches. A simple starter, a green salad or a soup, is all you need to round out the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 3 h
  2. The same day 1 step, 20 min
  3. Before the guests arrive 2 steps, 1 h 05
  4. When it's time to serve 1 step

The day before, braise the pork covered, then let it cool in its juices in the fridge, it slices more cleanly cold. The day of, assemble and bake the cauliflower gratin. Right before guests arrive, brush the pork with honey and mustard and reheat it in its juices while the gratin finishes under the broiler. At serving time, slice the meat and plate it with the gratin and the reduced juices.

The ingredients

6 people

Butcher

  • Pork shoulder 1.5 kg

Fruits and vegetables

  • Garlic 6 cloves
  • Fresh thyme 6 sprigs
  • Cauliflower 1.2 kg

Pantry

  • Chicken broth 30 cl
  • Honey 2 tbsp
  • Grainy mustard 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 30 cl
  • Milk 25 cl
  • Grated Comté 150 g

Allergens Lactose, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Place the pork shoulder in a Dutch oven with the garlic, thyme and broth, season with salt and pepper, cover and bake at 140°C. 3 h

    Leave the fat in place during cooking, it's what keeps the meat tender.

  2. Let the pork cool in its juices, then refrigerate.

    It slices more cleanly cold, and the juices turn to jelly, very handy for reheating.

The same dayDuring the day, whenever you get a moment.

  1. Cut the cauliflower into florets, blanch them, drain and arrange in a baking dish with cream, milk, nutmeg and Comté. 20 min

    Press the florets dry in a towel, leftover water will make the gratin watery.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake the gratin at 190°C until well browned. 35 min

    Finish under the broiler for a crisp, browned cheese crust.

  2. Brush the pork with honey and mustard and reheat it in the oven in its juices until glazed. 30 min

    Baste with the juices every ten minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the pork and plate it with a portion of gratin and a little reduced juice.

    Use a sharp knife, the tender meat will tear otherwise.

Our tips to get it right

  • Pick a shoulder cut with some visible fat, it melts during cooking and keeps the meat moist.
  • Go easy on the salt in the braising liquid at first, it reduces and concentrates in flavor by the time you plate it.
  • If the glaze browns too fast under the broiler, lower the oven temperature slightly rather than cutting the cooking time short.

The variations

  • Swap the shoulder for pork collar, a bit fattier, for an equally tender result.
  • For a vegetarian version, keep just the cauliflower gratin and serve it with lentils or a poached egg.
  • For kids, serve the meat without the mustard glaze and keep the honey sauce on the side.

What to serve it with

  • A lemony green salad to start
  • A dry cider or a light red wine
  • Steamed potatoes alongside the gratin

Storage

Leftovers keep 2 to 3 days in the refrigerator in a sealed container, meat and gratin stored separately. The meat in its juices freezes well for up to 2 months. Reheat gently in the oven, covered, so the meat doesn't dry out.

Questions about this recipe

Can you cook the pork more than a day ahead?

Yes, cooked and kept in its juices in the fridge, it holds well for 2 days before reheating. The flavor even improves slightly as it rests.

Can you swap the grainy mustard?

The grainy mustard goes on the meat, not in the gratin, and you can use a smooth Dijon instead if you want a milder glaze. The honey will still balance the flavor.

How do you know the pork is cooked enough?

The meat should give easily under the tip of a knife after the 3 hour covered braise. If it still resists, cook it in 20 minute increments until it does.

Can you use a different cheese in the gratin?

Yes, Emmental or Gruyère work just as well as Comté without changing the texture. Avoid very strong cheeses that would overpower the cauliflower.

Can a slow-roasted pork shoulder with cauliflower gratin be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a slow-roasted pork shoulder with cauliflower gratin?

Allow 4 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a slow-roasted pork shoulder with cauliflower gratin?

About 730 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a slow-roasted pork shoulder with cauliflower gratin cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

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