HARISSA-RUBBED PORK SHOULDER

Chances of setting off a fire alarm is low. 

*Recipe adapted from Alison Roman, photo by Annie Varberg

Ingredients

Yield: 6-10 servings

4 pounds boneless pork shoulder

Kosher salt & freshly ground pepper

½ cup harissa paste

¼ cup distilled white vinegar

3 tablespoons tomato paste

3 tablespoons light brown sugar

4 garlic cloves, finely grated

1½ cups water

2 (15-ounce) cans small white beans (cannellini or great northern), drained and rinsed

1 large bunch chard, stems removed, leaves torn into bite-sized pieces

1 preserved lemon, seeds removed, thinly sliced

1 cup cilantro

1 lemon, halved

Directions

Step One
Pre-heat oven to 325° F.

Season pork shoulder with salt and pepper, place into a large dutch oven.

Step Two
Combine harissa paste, vinegar, tomato paste, brown sugar, and garlic in a medium bowl. Smear the harissa mix all over the pork. Add the water.

Place the lid on the pot and roast until the pork is nearly falling apart, 3 to 3½ hours. 

Step Three
Remove the lid, add the beans, and season with salt and pepper. Increase the oven temperature to 425°F 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.

Step Four
Transfer the pork to a cutting board. Add the chard and preserved lemon to the beans and stir, wilting the leaves. Slice or shred the pork.

Serve by transfering the beans and green in a shallow plate or bowl with the pork on top. Scatter and squeeze lemon and cilantro on top.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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