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Zippy Harissa Pork with Citrus

Crisp fennel and juicy citrus are the perfect accompaniment to a rich pork shoulder, which roasts in the oven coated in our Zippy Harissa. Just thinking about making this dish is mouthwatering, it hits all the flavor notes for a perfect bite with smoky harissa, tart and sweet citrus, rich fatty pork, and our tangy sauce with a hint of spice.

Chef Tip:Soak the fennel in lemon water so it stays crisp and doesn’t oxidize. Learning to supreme citrus is a technique that will surely impress your friends. Cut the peel away to expose the segments, then cut along each side of the membrane (in a V shape) and the segments will pop right out. So this over a bowl and use the leftover juice for cocktails or salad dressings.


  • 4 Tbsp olive oil

  • 5 lb boneless pork shoulder

  • Haven’s Kitchen Zippy Chili Harissa

  • 1 bulb fennel, with fronds

  • 2-3 pieces of citrus (cara cara, blood orange, or Navel oranges)

  • Salt and pepper, to taste



Preheat your oven to 425 degrees Fahrenheit


Season your pork generously with salt and pepper. In an oven-safe skillet over medium-high heat, add your 2 Tbsp olive oil. Sear pork on all sides until golden brown. Add half a pouch of Haven’s Kitchen Zippy Chili Harissa and rub all over pork. Roast the pork for 15 minutes, then reduce the oven temp to 375 F and cook for another 2 hours. The internal temperature of the pork should read 145 when fully cooked, and the outside should be deeply caramelized.


While pork is roasting prepare your salad. Slice fennel bulb as thinly as possible and cover with cold water and store in fridge until ready to assemble salad. Save some of the fronds from the top of the fennel to use as garnish


Remove peel and as much white membrane from citrus and cut into various shapes (wedges, segments, or rounds)


Drain fennel and season with salt and pepper and remaining olive oil. Plate salad, tucking citrus pieces into the shaved fennel and garnish with fronds


Drizzle remaining Zippy Chili Harissa on top of roasted pork and enjoy!

This recipe is also great with our Red Pepper Romesco and Tangy BBQ and sauce.

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Nutrition (per serving)

  • Calories = 1460

  • Total fat = 86g

  • Total carbohydrates = 8g

  • Fiber = 3g

  • Protein = 152g

  • 1 Tbsp olive oil

  • Salt and pepper, to taste

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