The Dish | Harissa Rubbed Pork Shoulder with White Beans and Chard

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:
  1. Preheat oven to 325 F
  2. Season the pork with salt and pepper and place in a large Dutch oven.
  3. 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.
  4. Place the lid on the pot and roast, until the pork is nearly falling apart and tender 3-3 ½ hours.
  5. 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.
  6. Roast until the beans have soaked up all the liquid and the top of the pork is a deep golden brown, 40-45 minutes
  7. Transfer pork to the cutting board.
  8. Meanwhile add the chard and preserved lemon to the beans and stir to wilt the leaves.
  9. Slice the pork into ½ inch thick sliced (it may start to shred but that’s fine).
  10. Transfer the beans and greens to a large serving platter or shallow bowl and place the pork on top.
  11. Scatter with cilantro and serve the lemon alongside for squeezing over.

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