This is a great fall dinner party meal — and you can do all several days in advance, minus the chard prep. Just reheat before adding the chard. Serve with a green salad and crusty bread to soak up the sauce. Enjoy!
INGREDIENTS:
- 4 lbs boneless pork shoulder
- Kosher salt and ground black pepper
- ½ cup harissa paste
- ¼ cup distilled white vinegar
- 3 tablespoons light brown sugar
- 4 garlic cloves finely grated
- 1 ½ cups water
- 2 (15 ounce) cans of small white beans drained and rinsed (cannellini or great Northern beans)
- 1 large bunch chard stems removed, leaves torn into bite size pieces
- 1 preserved lemon, seeds removed and thinly sliced
- 1 cup cilantro leaves and stems
- 1 lemon halved
DIRECTIONS:
- Preheat oven to 325 F
- Season the pork with salt and pepper and place in a large Dutch oven.
- Combine the harissa paste, vinegar, tomato paste, brown sugar and garlic in a medium bowl. Smear the harissa mixture all over the pork, getting into all nooks and crannies and add the water.
- Place the lid on the pot and roast, until the pork is nearly falling apart and tender 3-3 ½ hours.
- Remove the lid add the beans, and season with salt and pepper. Increase the oven temperature to 425F and return the pot to the oven uncovered.
- Roast until the beans have soaked up all the liquid and the top of the pork is a deep golden brown, 40-45 minutes
- Transfer pork to the cutting board.
- Meanwhile add the chard and preserved lemon to the beans and stir to wilt the leaves.
- Slice the pork into ½ inch thick sliced (it may start to shred but that’s fine).
- Transfer the beans and greens to a large serving platter or shallow bowl and place the pork on top.
- Scatter with cilantro and serve the lemon alongside for squeezing over.