Hands On Pork Shoulder+Jicama Asian Pear Slaw+Cabba

Name: Hands On Pork Shoulder+Jicama Asian Pear Slaw+Cabbage Salad W Pickled Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hands on Pork Shoulder & Jicama Asian Pear Slaw; 1/2 cup Kosher Salt; 1/2 cup White Sugar; 1/4 cup Sichuan Peppercorns, toasted & cracked; 1 tablespoon Cumin seed, toasted; 10-12 pounds Bone In Skin on Pork Shoulder; 1/4 cup Maple Sugar; 1 cup Gochuchang; 1/4 cup Rice wine vinegar; 2 cups Julienne- Jicama; 2 cups Julienne - Asian pear (not too ripe); 1 cup Julienne- Watermelon radish; 1/2 cup Lime Juice; 1/4 cup Shallots- thinly sliced; 1 cup Cilantro leaves; 1 Jalepeno- ribbed seeded & minced; Cabbage salad with pickled peanuts; 4 cups Shredded cabbage; 2 cups Peanuts- raw, shelled; 1/2 cup Oil, ideally peanut- NOT olive; 1/4 cup white vinegar; 2 tablespoons Sugar; 1/2 tablespoon salt; 1 tablespoon Coriander seeds, toasted & smashed; 1 or 2 Dried Chili peppers- - *I like chile d'arbol; 3 cloves garlic sliced thin; 4 cups Cabbage- julienned-

Servings: persons

Hands on Pork Shoulder & Jicama Asian Pear Slaw
1/2 cup Kosher Salt
1/2 cup White Sugar
1/4 cup Sichuan Peppercorns, toasted & cracked
1 tablespoon Cumin seed, toasted
10-12 pounds Bone In Skin on Pork Shoulder
1/4 cup Maple Sugar
1 cup Gochuchang
1/4 cup Rice wine vinegar
2 cups Julienne- Jicama
2 cups Julienne - Asian pear (not too ripe)
1 cup Julienne- Watermelon radish
1/2 cup Lime Juice
1/4 cup Shallots- thinly sliced
1 cup Cilantro leaves
1 Jalepeno- ribbed seeded & minced
Cabbage salad with pickled peanuts
4 cups Shredded cabbage
2 cups Peanuts- raw, shelled
1/2 cup Oil, ideally peanut- NOT olive
1/4 cup white vinegar
2 tablespoons Sugar
1/2 tablespoon salt
1 tablespoon Coriander seeds, toasted & smashed
1 or 2 Dried Chili peppers- - *I like chile d'arbol
3 cloves garlic sliced thin
4 cups Cabbage- julienned-

1
["Mix salt, sugar, peppercorns & cumin together.", "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", "Preheat oven to 300
2
Unwrap- discard any liquid that may have accumulated- pat dry", "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", "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", "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", "Right about when you are ready to serve- turn the oven up to 500
3
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.", "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", "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", "Heat oil in large fry pan- fry peanuts until they are dark and toasty", "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)", "Toss hot peanuts in salt, coriander, chopped chili & sugar", "Pour vinegar over peanuts - let it soak up a bit", "Drain vinegar into a separate bowl and whisk with 1/4 cup of the fry oil + garlic slices", "Season cabbage with salt & pepper then toss with vinaigrette", "Arrange peanuts on top of cabbage garnish with cilantro leaves", "For extra crunchy cabbage- soak cut cabbage in ice water for about 15-20 minutes."]

1418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Hands on Pork Shoulder & Jicama Asian Pear Slaw, 1/2 cup Kosher Salt, 1/2 cup White Sugar, 1/4 cup Sichuan Peppercorns, toasted & cracked, and more.

Yes, Hands On Pork Shoulder+Jicama Asian Pear Slaw+Cabbage Salad W Pickled Peanuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hands On Pork Shoulder+Jicama Asian Pear Slaw+Cabbage Salad W Pickled Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions