Harissa Smoked Pork Shoulder Recipe

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.

Ingredients

Yield: 8 Servings

Amount	Main Ingredient
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

Sub-Recipes Ingredients

Mediterranean Romesco Sauce

Yield: 8 Servings

Amount	Main Ingredient
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

Spicy Green Beans

Yield: 8 Servings

Amount	Main Ingredient
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

Harissa Smoked Pork Shoulder:

Step 1: Preheat smoker to 230°F.

Step 2: 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.

Step 3: Place pork in the smoker for 3 hours.

Step 4: Preheat oven to 350°F.

Step 5: 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.

Step 6: 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.

Step 7: Remove pork shoulder from hotel pan; wrap in aluminum foil and set aside.

Step 8: 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.

Step 9: Serve pork shoulder with Mediterranean romanesco sauce, and spicy green beans.

Sub-Recipes Directions

Mediterranean Romanesco Sauce:

Step 1: 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

Step 2: In a small saucepan, bring 1 quart water to a boil. While water boils, prepare ice bath in a small bowl.

Step 3: Score the skin of each tomato in quarters from the stem to the tip.

Step 4: Boil tomatoes until skin starts to pull away from the flesh; immediately transfer to the ice bath.

Step 5: Peel and de-seed tomatoes and bell pepper. Place into a food processor.

Step 6: Brush some of the oil on the bread. In a small skillet or over a medium-hot grill, toast bread. Add to food processor.

Step 7: Add all remaining ingredients to food processor; pulse until desired consistency.

Spicy Green Beans:

Step 1: In a medium saucepan, bring 3 quarts of water to a boil. While water boils, prepare ice bath in a small bowl.

Step 2: Blanch green beans for 3 to 5 minutes. Drain and transfer to prepared ice bath.

Step 3: Once cooled, drain green beans; let dry.

Step 4: In a large skillet, heat olive oil over medium-high heat. Add garlic; sauté until translucent.

Step 5: 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.