So I came up with this recipe one night when we had some friends come over and convinced them to stay for dinner. We were already three hours into making a pork shoulder but hadn’t decided what else to go with it. I looked around the kitchen as I usually do to see what we need and I found a fennel bulb and thought, medical hmmmmmm what can I do with this? I was already making and Asian inspired pork shoulder, for sale Why not continue that theme with a fennel coleslaw? So here is the recipe for both!!!
Asian Pork Shoulder with Fennel Slaw
Author: Shannon
Recipe type: Main and Side
Prep time:
Cook time:
Total time:
Ingredients
- 3-4 pound pork shoulder
- 5-6 cloves of garlic
- ½ cup soy sauce
- ½ cup rice wine vinegar
- ½ cup fish sauce
- ½ cup dark agave nectar
- 1 teaspoon sesame oil
- 1 tablespoon Sriracha
- 1 tablespoon chopped fresh ginger
- salt and pepper to taste
- SLAW
- 1 medium to large fennel bulb
- 1 large carrot
- ¼ quarter of red bell pepper
- 4 green onions
- Dressing
- Juice of 1 lemon
- ¼ tablespoon of fish sauce
- ¼ tablespoon of white wine vinegar
- Sprinkle of red pepper flakes
- Salt and pepper
Instructions
- Score shoulder
- Smash garlic and place cloves in scored pork
- Combine all other ingredients in a bowl
- Place shoulder in plastic bag
- Add marinade
- Refrigerate from 6 hours to 24 hours
- When done marinating preheat oven to 400
- Place shoulder and marinade in roasting pan
- Cover with parchment paper and aluminum foil
- After 30 minutes lower heat to 300
- Cook for 4 hours
- Take off parchment and foil
- Cook for another 20-30 minutes for crispy skin
- Check with meat thermometer, should read 185 degrees when done.
- Remove from oven cover with foil again and let sit for 20 minutes before serving.
- FENNEL SLAW
- Julienne fennel bulb, carrot and red pepper.
- Chop onion
- Toss in bowl
- Mix dressing and pour over slaw
- Toss slaw to coat with dressing
- Salt and pepper to taste
- Serve immediately at room temperature.
Notes
Cooking time and temp varies with each oven. Keep an eye on your roast and baste the shoulder with juices. I like to check and baste every 30minutes or so. You don't want a dry shoulder. Dressing for slaw - taste and add more fish sauce or vinegar for your preference. Prep time does not include marinading time. If it's already too hot for you to have the oven on for 5-6 hours then use a crock pot for the roast. Just cut the fat off and pierce the meat then put the garlic cloves in the holes before you marinade. Also since you've cut off the fat, keep a good eye on it so it doesn't get dry. Cook on low for about 4-6 hours. You will know when it's done, it should fall off the bone.