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

• 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.
2. 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
3. Preheat oven to 300rnUnwrap- discard any liquid that may have accumulated- pat dry
4. 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
5. 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
6. 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
7. Right about when you are ready to serve- turn the oven up to 500rnRub 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.
8. 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
9. 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
10. Heat oil in large fry pan- fry peanuts until they are dark and toasty
11. 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)
12. Toss hot peanuts in salt, coriander, chopped chili & sugar
13. Pour vinegar over peanuts - let it soak up a bit
14. Drain vinegar into a separate bowl and whisk with 1/4 cup of the fry oil + garlic slices
15. Season cabbage with salt & pepper then toss with vinaigrette
16. Arrange peanuts on top of cabbage garnish with cilantro leaves
17. For extra crunchy cabbage- soak cut cabbage in ice water for about 15-20 minutes.

jicama, kosher salt, white sugar, sichuan, cumin, in, maple sugar, gochuchang, rice wine vinegar, julienne jicama, julienne asian pear, lime juice, shallots, cilantro, cabbage, cabbage, oil, white vinegar, sugar, salt, coriander seeds, garlic

Taken from food52.com/recipes/39230-hands-on-pork-shoulder-jicama-asian-pear-slaw-cabbage-salad-w-pickled-peanuts (may not work)