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!!!
- 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
- 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.
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