Ingredients

• Mix

  • 1/2 cup harissa paste

  • 1/4 cup white vinegar

  • 3 tbsp tomato paste

  • 3 tbsp brown sugar

  • 4 garlic cloves grated

• Cook 1

  • 4 lbs boneless pork shoulder

  • salt and pepper

  • 1.5 cups water

• Cook 2

  • 3 cans of white beans, cannelloni or great northern

• Saute

  • 1 bunch of Swiss chard, stems removed, chopped or torn into bite size pieces

  • 1 preserved lemon thinly sliced, seeds removed

• Garnish

  • 1 cup cilantro

Directions

1. Preheat oven to 325 degrees.

2. Season pork with salt and pepper and place in a large Dutch oven. Combine the harissa paste, vinegar, tomato paste, brown sugar and garlic in medium bowl. Smear harissa mixture all over pork, getting into nooks and crannies. Add water. Place the lid on the pot and roast until pork is nearly falling apart tender (3 - 3.5 hours).

3. Remove the lid, add the beans, and season with salt and pepper. Increase the oven temperature to 425 degrees and return the pot to the oven uncovered. Roast until the beans have soaked up most of the liquid and the top of the pork is golden brown (40 - 45 minutes).

4. Transfer pork to a cutting board. Slice pork into 1/2-inch thick slices (if it starts to shred, that’s fine).

5. Add chard and preserved lemon to the beans and sauce. Stir to wilt the leaves.

6. Transfer the beans and greens to a large serving platter or shallow bowl and place the pork on top or serve directly from the pot. Scatter with chopped cilantro and serve with lemon wedges.

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