Author Notes
Well it's no secret that I love at Pork Shoulder!
It's huge, it isn't too dear, even when kindly raised ( much as I love to entertain with lamb its just so cost prohibitive), and it lends its self to a variety of moods and seasons.
I call this Hands on because, well you do have to put your hand on it quite a bit but also because its hands on meal--every bite can be something different! The pickled peanuts & cabbage-- I mean what goes better with pork- but off course if there are peanut allergies a substitute must be made-- texturally I'd say macadamia nuts- if its a no nuts situation them slip a few cube of jicama in for the variety of crunch.
I love an interactive meal, one with lots of colors and textures and bits and pieces - at it's heart this is Bo Saam, it's also a bit like that cliched hipster amalgam Korean Pork Tacos, a big hunk of pork with melty and crunchy fat surrounded by condiments and pickles and a platter of perfectly charred corn tortillas but it's an impressive and succulent piece of meat that will be remembered . ( I made this is summer for my brother and it's now on his wedding menu) —Aliwaks
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Ingredients
- Hands on Pork Shoulder & Jicama Asian Pear Slaw
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1/2 cup
Kosher Salt
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1/2 cup
White Sugar
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1/4 cup
Sichuan Peppercorns, toasted & cracked
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1 tablespoon
Cumin seed, toasted
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10-12 pounds
Bone In Skin on Pork Shoulder
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1/4 cup
Maple Sugar
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1 cup
Gochuchang
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1/4 cup
Rice wine vinegar
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2 cups
Julienne- Jicama
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2 cups
Julienne - Asian pear (not too ripe)
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1 cup
Julienne- Watermelon radish
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1/2 cup
Lime Juice
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1/4 cup
Shallots- thinly sliced
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1 cup
Cilantro leaves
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1
Jalepeno- ribbed seeded & minced
- Cabbage salad with pickled peanuts
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4 cups
Shredded cabbage
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2 cups
Peanuts- raw, shelled
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1/2 cup
Oil, ideally peanut- NOT olive
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1/4 cup
white vinegar
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2 tablespoons
Sugar
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1/2 tablespoon
salt
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1 tablespoon
Coriander seeds, toasted & smashed
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1 or 2
Dried Chili peppers- - *I like chile d'arbol
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3
cloves garlic sliced thin
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4 cups
Cabbage- julienned-
Directions
- Hands on Pork Shoulder & Jicama Asian Pear Slaw
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Mix salt, sugar, peppercorns & cumin together.
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Coat pork shoulder with mixture- massage it in there..(this is first hands on) Wrap tightly in plastic wrap and keep in fridge for a day
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Preheat oven to 300
Unwrap- discard any liquid that may have accumulated- pat dry
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Cook about 6 hours- basting occasionaly with the pan juices maybe 7 maybe 5.5-maybe 8 - you want it falling apart at the seams- fork tender- let rest about an hour
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Pour all the pan juices into a sauce pan- whisk in gochuchang & vinegar-- set over low/medium flame and cook until the raw vinegar taste goes away
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In the resting hour-- assemble the slaw-- whisk together lime juice, shallots and jalapenos - Season jicama, Asian pear and radish with salt & pepper-- pour lime juice etc over & let sit
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Right about when you are ready to serve- turn the oven up to 500
Rub the skin all over with the maple sugar + 1 Tbs kosher salt (that's my Maine-y twist) - - place in oven 10-15 minutes until a crackle-kly caramelized crust happens.
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Serve on a big platter with bone cave-man style with drizzled with the Gouchuchang pan sauce plus extra on the side. Add cilantro to slaw
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Also nice to have on hand- guacamole, miso mayonnaise, fried dried chili peppers, charred corn tortillas, toasted sesame seeds, bowl of chopped scallions, butter lettuce leaves
- Cabbage salad with pickled peanuts
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Heat oil in large fry pan- fry peanuts until they are dark and toasty
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Remove peanuts- toss chilis in the hot oil until (you could fry a whole big batch of chilies right now actually and keep them in the oil forever- just remember that it will kill peanut allergy people)
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Toss hot peanuts in salt, coriander, chopped chili & sugar
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Pour vinegar over peanuts - let it soak up a bit
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Drain vinegar into a separate bowl and whisk with 1/4 cup of the fry oil + garlic slices
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Season cabbage with salt & pepper then toss with vinaigrette
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Arrange peanuts on top of cabbage garnish with cilantro leaves
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For extra crunchy cabbage- soak cut cabbage in ice water for about 15-20 minutes.
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