Uploaded July 2026 | Updated September 2026, 1 week ago
Slow-cooked spiced pork shoulder with tangy mustard cream and crunchy fennel slaw.
Ingredients
16 oz pork shoulder
1 tsp chili powder, cumin, paprika
½ cup heavy cream
2 Tbsp Dijon mustard
1 bulb fennel, thinly sliced
2 Tbsp lemon juice
2 Tbsp olive oil (for slaw)
Macronutrients
(per serving, makes 4)
Protein: 23g
Fat: 33g
Carbs: 4g
Preparation
Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels to help the spices adhere and promote better browning. In a small bowl, combine chili powder, cumin, paprika, and a generous pinch of salt. Rub the spice mixture evenly over all sides of the pork, pressing it into the meat.
Place the pork in a small roasting dish or Dutch oven. If desired, add 1–2 tablespoons of water to the bottom of the dish to prevent scorching. Cover tightly with a lid or foil and roast for about 3 hours, or until the pork is fork-tender and easily pulls apart.
Remove from the oven and let rest for 10–15 minutes. Using two forks, shred the pork into bite-sized pieces, mixing it with its natural juices to keep it moist.
In a small saucepan over low heat, combine the heavy cream and Dijon mustard. Whisk gently and bring to a very light simmer (do not boil). Allow it to cook for 3–5 minutes, stirring occasionally, until slightly thickened and velvety. Taste and adjust salt if needed. Remove from heat.
Thinly slice the fennel bulb (a mandoline works well for extra crisp texture). Place in a bowl and toss with lemon juice, olive oil, and a pinch of salt. Gently massage the fennel for 20–30 seconds to slightly soften it while keeping its crunch. Let sit for 5 minutes to allow flavors to develop.
Arrange the shredded pork on a plate, spoon the warm mustard cream over the top, and finish with a generous pile of fennel slaw for brightness and texture contrast
Slow-cooked spiced pork shoulder with tangy mustard cream and crunchy fennel slaw.
Ingredients
16 oz pork shoulder
1 tsp chili powder, cumin, paprika
½ cup heavy cream
2 Tbsp Dijon mustard
1 bulb fennel, thinly sliced
2 Tbsp lemon juice
2 Tbsp olive oil (for slaw)
Macronutrients
(per serving, makes 4)
Protein: 23g
Fat: 33g
Carbs: 4g
Preparation
Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels to help the spices adhere and promote better browning. In a small bowl, combine chili powder, cumin, paprika, and a generous pinch of salt. Rub the spice mixture evenly over all sides of the pork, pressing it into the meat.
Place the pork in a small roasting dish or Dutch oven. If desired, add 1–2 tablespoons of water to the bottom of the dish to prevent scorching. Cover tightly with a lid or foil and roast for about 3 hours, or until the pork is fork-tender and easily pulls apart.
Remove from the oven and let rest for 10–15 minutes. Using two forks, shred the pork into bite-sized pieces, mixing it with its natural juices to keep it moist.
In a small saucepan over low heat, combine the heavy cream and Dijon mustard. Whisk gently and bring to a very light simmer (do not boil). Allow it to cook for 3–5 minutes, stirring occasionally, until slightly thickened and velvety. Taste and adjust salt if needed. Remove from heat.
Thinly slice the fennel bulb (a mandoline works well for extra crisp texture). Place in a bowl and toss with lemon juice, olive oil, and a pinch of salt. Gently massage the fennel for 20–30 seconds to slightly soften it while keeping its crunch. Let sit for 5 minutes to allow flavors to develop.
Arrange the shredded pork on a plate, spoon the warm mustard cream over the top, and finish with a generous pile of fennel slaw for brightness and texture contrast
