By Protein
Harissa Smoked Pork Shoulder Recipe
Ingredients
- 1 EA. Bone-in Pork Shoulder (about 8 LB.)
- 1 TBSP. Kosher Salt
- 1 TBSP. Mustard Powder
- 1 TBSP. Fresh Cracked Black Pepper
- 1 TBSP. Sugar
- 1-1/2 TSP. Ground Coriander
- 1 TSP. Ground Ginger
- 1/2 CUP Harissa Paste
- 1-1/2 TBSP. Tomato Paste
- 2 EA. Medium Yellow Onions - Peeled
- 2 EA. Medium Navel Oranges
This smoked pork shoulder recipe has it all—it’s smoky, sweet, tangy and a bit spicy. The Mediterranean spices bring huge flavor to this tender pork. It’s smoked and then roasted for the most delicate fall-apart texture. Customers will go wild when they take a bite. Pair it with a Romanesco sauce and some spicy green beans for a meal people will not forget.
Directions
Harissa Smoked Pork Shoulder
- Preheat smoker to 230°F.
- In a small bowl, combine salt, mustard, pepper, sugar, coriander, ginger, harissa paste and tomato paste. Rub pastes over pork shoulder and place in pan.
- Place pork in the smoker for 3 hours.
- Preheat oven to 350°F.
- Slice onions and oranges into 1/2-inch slices. Place in a hotel pan large enough to fit pork shoulder. Add bay leaves, vinegar, and chicken stock.
- Transfer pork into hotel pan. Tightly cover hotel pan with aluminum foil; place in oven for 2-1/2 to 3 hours or until desired tenderness is achieved.
- Remove pork shoulder from hotel pan; wrap in aluminum foil and set aside.
- Strain and de-fat liquid in hotel pan; reduce liquid until it has thickened and coats the back of a spoon. Serve jus over pork shoulder.
- Serve pork shoulder with Mediterranean romanesco sauce, and spicy green beans.
Mediterranean Romesco Sauce
Ingredients
- 1 EA. Large Red Bell Pepper
- 4 EA. Roma Tomatoes
- 1/4 CUP Olive Oil
- 3 OZ. Crusty Bread
- 1/4 CUP Toasted Marcona Almonds
- 1/4 CUP Toasted Hazelnuts
- 2 TSP. Kosher Salt
- 1 TSP. Spanish Smoked Paprika
- 1 TSP. Aleppo Pepper Flakes
- 1/4 TSP. Red Pepper Flakes
- 2 TSP. Minced Garlic
- 2 TBSP. Sherry Vinegar
Directions
- Over an open flame, roast bell pepper until the skin is blackened all over. Place pepper in a small bowl; seal it tightly with plastic wrap, and set aside
- In a small saucepan, bring 1 quart water to a boil. While water boils, prepare ice bath in a small bowl.
- Score the skin of each tomato in quarters from the stem to the tip.
- Boil tomatoes until skin starts to pull away from the flesh; immediately transfer to the ice bath.
- Peel and de-seed tomatoes and bell pepper. Place into a food processor.
- Brush some of the oil on the bread. In a small skillet or over a medium-hot grill, toast bread. Add to food processor.
- Add all remaining ingredients to food processor; pulse until desired consistency.
Spicy Green Beans
Ingredients
- 24 OZ. French Green Beans, Trimmed
- 1 TBSP. Olive Oil
- 4 TSP. Minced Garlic
- 1/4 to 1/2 TSP. Fermented Chili Paste
- 1/2 TSP. Kosher Salt
Directions
- In a medium saucepan, bring 3 quarts of water to a boil. While water boils, prepare ice bath in a small bowl.
- Blanch green beans for 3 to 5 minutes. Drain and transfer to prepared ice bath.
- Once cooled, drain green beans; let dry.
- In a large skillet, heat olive oil over medium-high heat. Add garlic; sauté until translucent.
- Stir in green beans, chili paste and salt. Reduce heat to medium; cook 5 to 7 minutes, stirring until combined and beans are hot. Serve immediately.
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