- 7 garlic cloves, crushed
- 2 tablespoons fennel seeds
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 1 teaspoon crushed red pepper
- Kosher salt and black pepper
- 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- One 3-pound trimmed boneless pork shoulder roast
- 1/2 cup low-sodium chicken broth
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons minced shallot
- Three 15-ounce cans butter beans, drained and rinsed
- 8 ounces spinach (not baby), coarsely chopped (6 cups)
- 1/2 cup shaved Parmigiano-Reggiano cheese
- Chopped parsley, for garnish
How to make this recipe
Preheat the oven to 425°. In
a spice grinder or mortar, grind the garlic, fennel seeds, sage, rosemary and crushed red pepper. Season with salt and black pepper. Stir in the lemon zest and olive oil.
Make a few 1-inch-deep slits in the top and bottom of the roast. Rub the spice mixture all over the meat, pushing some into the slits. Transfer to an enameled medium cast-iron casserole and roast for 30 minutes.
Reduce the oven temperature to 350°. Add the broth, cover the casserole and roast the pork for 1 hour and 15 minutes, until deep golden. Transfer to a cutting board and let rest for 15 minutes. Strain the juices in the casserole into a bowl.
In a large bowl, whisk 6 tablespoons of the pan juices with the mustard, lemon juice and shallot; set aside 2 tablespoons. Add the beans, spinach and cheese to the large bowl; season with salt and black pepper. Slice the pork and arrange on a platter. Spoon the salad alongside. Drizzle with the reserved dressing and garnish with parsley.
Nebbiolo: Firm, tannic and aromatic, the wines are spectacular with all kinds of fall flavors---Piedmont's white truffles, say, or the braised pork here. Decanting young vintages is generally a good idea to smooth out rough edges. Try 2012 Azelia Barolo, 2012 Damilano Lecinque-vigne Barolo, 2010 Marchesi di Barolo Barolo Tradizione, 2012 Vietti Castiglione Barolo or 2012 Elvio Cogno Cascina Nuova Barolo.