This recipe tastes like Ventura County to me because it highlights some of the best foods that the county produces. I am constantly awed by the beauty and quality of the produce that the hardworking farm community grows. I encourage creativity and using this as a recipe base. Source from your local farms and producers, use what you have in your garden or backyard. I wanted to also include my favorite coffee roaster, Beacon Coffee, in this recipe because, they not only do an amazing job roasting their beans, but their sourcing is incredible, and they have relationships with their farmers.
Ingredients
- 1 (4- to 5-pound) pork shoulder (either bone-in or out is fine)
- 4 cups shredded cabbage
- 6 tablespoons Beacon Coffee Twenties Espresso, ground (can use any espresso)
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons tangelo zest (or other local citrus)
- 2 tablespoons smoked paprika
- 2 tablespoons ground pasilla chili powder (If pasilla can’t be found the best substitute is ancho chili powder.)
- 1 avocado
- ⅛ cup lemon or lime juice
- ¼ cup plain yogurt
- 1 tablespoon shallot, rough chopped
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh bronze fennel fronds
- 1 tablespoon fresh sage
- 1 tablespoon water (more if you want a looser vinaigrette)
- ½ tablespoon kosher salt
- 1 teaspoon fresh chives
- ½ teaspoon lemon zest
- ½ teaspoon fresh thyme
Preparation
For Pork Shoulder:
Mix together all the dry ingredients and zest; 2–12 hours before cooking, rub spice mix into the pork shoulder, keep in the refrigerator until ready to cook.
Preheat oven to 250ºF.
Slow-roast the shoulder* in a roasting pan with lid on for approximately 8 hours, or until it easily pulls apart with a fork. Shred with 2 forks in the roasting pan so the meat can absorb all the juices.
*Do not sear the outside of the roast, as this would burn the coffee.
For vinaigrette and slaw:
Rough-chop fresh herbs and scoop avocado out of skin. Place all ingredients into a blender or food processor and blend/pulse until smooth. Before serving, toss the vinaigrette with shredded cabbage until well coated.
Pork and slaw can be eaten as is and are also excellent paired with tortillas, rice, corn bread, polenta or on toast. They also make excellent next-day tacos.
Chef’s note: This recipe is flexible and allows for tons of creativity! Any local and seasonal herbs, greens and citrus can be substituted. The rub is also good on any other meat or, for a vegan option, toss it with vegetables, like carrots or cauliflower, and some olive oil and roast.
