Harissa-rubbed pork shoulder with white beans and chard

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Nothing Fancy by Alison Roman

6 serving

Prep time: 15 mins

Cook time: 4 hrs 45 mins

Serves: 6

No pre-sear or other preliminary steps required – just slather the pork with a garlicky harissa paste and pop in the oven. Easy! This dish can be made up to three days ahead (minus the chard) and refrigerated. Reheat before adding the chard. Looking for more pork recipes? Look no further.

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Ingredients Method

Ingredients

1.8 kg boneless pork shoulder
125g harissa paste
60ml distilled malt vinegar
3 tbsp tomato paste
3 tbsp light brown sugar
4 cloves garlic
2 tins small white beans, drained and rinsed
1 large bunch chard, torn into bite-sized pieces
1 preserved lemon, deseeded, thinly sliced
1 lemon, sliced (to serve)
1 large handful coriander, chopped (to serve)
6 portions fluffy couscous, to serve

Method

Step 1

Preheat oven to 180°C/160°C fan/gas 4. Season the pork with salt and pepper and place in a large casserole dish.

Step 2

Combine the harissa paste, vinegar, tomato paste, sugar and garlic in a medium bowl. Smear the harissa mixture all over the pork, getting into all the nooks and crannies. Add 375ml water to the pot, place the lid on and transfer to the oven. Cook until the pork is nearly falling-apart tender, 3-4 hrs.

Step 3

Remove the lid. Add the beans and season with salt and pepper. Increase the oven temperature to 215°C/195°C fan/gas 7 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 deeply golden brown, 40-45 mins.

Step 4

Transfer the pork to a cutting board. Add the chard and preserved lemon to the beans and stir to wilt the leaves. Cut the pork into slices 1cm thick; if it starts to shred, that’s fine. Transfer the beans and greens to a large serving plate and place the pork on top (or place the pork back in the pot and serve directly from there). Scatter with coriander and serve the lemon slices and couscous alongside.