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Ingredients:
Harissa Smoked Pork Shoulder
2 Tbsp kosher salt
1 Tbsp mustard powder
1 Tbsp fresh cracked black pepper
1 Tbsp sugar
1 ½ tsp ground coriander
1 tsp ground ginger
½ cup harissa paste
1 ½ Tbsp tomato paste
1 bone-in pork shoulder, about 8 lbs
2 medium yellow onions, peeled
2 medium naval oranges
3 fresh bay leaves
½ cup apple cider vinegar
1 qt chicken stock
Mediterranean Romesco sauce
1 large red bell pepper
4 Roma tomatoes
¼ cup olive oil
3 oz crusty bread
¼ cup toasted Marcona almonds
¼ cup toasted hazelnuts
2 tsp kosher salt
1 tsp Spanish smoked paprika
1 tsp Aleppo pepper flakes
¼ tsp red pepper flakes
2 tsp minced garlic
2 Tbsp sherry vinegar
Spicy green beans
24 oz Haricot Verts, trimmed
1 Tbsp olive oil
4 tsp minced garlic
¼ to ½ tsp fermented chili paste
½ tsp kosher salt
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 paste over pork shoulder.
- Place pork in the smoker for 3 hours.
- Preheat oven to 350°F.
- Slice onions and oranges into ½-inch slices. Place in an oven-safe pan large enough to fit pork shoulder. Add bay leaves, vinegar, and chicken stock.
- Transfer pork into pan. Tightly cover pan with aluminum foil; place in oven for 2 ½ to 3 hours or until desired doneness.
- Remove shoulder from pan; wrap in aluminum foil and set aside.
- Strain and de-fat liquid in oven pan; reduce liquid until it has thickened and coats the back of a spoon. Serve pan jus over pork shoulder.
- Serve Pork Shoulder with Mediterranean Romesco Sauce, Spicy Green Beans, Turmeric Rice, Toasted Pita, and Minted Yogurt, if desired.
Mediterranean Romesco sauce
- Over an open flame, roast the pepper until the skin is blackened all over.
- Place pepper in a small bowl; seal it tightly with plastic wrap. Set aside.
- In a small sauce pan, boil 1 quart water. In a small bowl, prepare an ice bath.
- 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 tomatoes and pepper; de-seed each. Place tomatoes and pepper in a food processor.
- Brush some of the oil on the bread. In a small skillet or over a medium-hot grill, toast bread. Add it to the food processor.
- Add all remaining ingredients to the processor; pulse until desired consistency.
Spicy green beans
- In a medium saucepan, bring 3 quarts of water to a boil. In a medium bowl, prepare an ice bath.
- Blanch beans for 3 to 5 minutes or until al dente. Drain and transfer to prepared ice bath.
- Drain beans again; let dry.
- In a large skillet, heat olive oil over medium-high heat. Add garlic; saute 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.
