Cooking Time: 1 hour

Serves 4

What you Need:

• 4 Tbsp olive oil
• 5 lb boneless pork shoulder
• 1 pouch Haven's Kitchen Zippy Chili Harissa
• 1 bulb fennel, with fronds
• 2-3 pieces of citrus (car acara, blood orange, or Navel oranges)
• Salt and pepper, to taste 

How to Make It:

1. Preheat your oven to 350 degrees Fahrenheit
2. 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. Tent with foil and place pan in oven for 1 hour until charred, tender, and full cooked through
3. 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
4. Remove peel and as much white membrane from citrus and cut into various shapes (wedges, segments, or rounds)
5. 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
6. Drizzle remaining Zippy Chili Harissa on top of roasted pork and enjoy!