• Make-Ahead

Ingredients

1. 1 tablespoon plus 1 teaspoon coriander seeds
2. 2 teaspoons fennel seeds
3. 2 teaspoons whole black peppercorns
4. 1/2 star anise pod
5. 4 garlic cloves, crushed, plus 1 teaspoon finely chopped garlic
6. 1 tablespoon kosher salt
7. 1/4 cup extra-virgin olive oil
8. One 5-pound boneless pork shoulder roast
9. 2 cups dry red wine
10. 2 pints cherry tomatoes or small late-season tomatoes, halved
11. 1 teaspoon finely chopped lemon zest
12. 1 tablespoon plus 1 teaspoon chopped flat-leaf parsley
13. Fresh Shell Bean Stew

Directions

1. In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.
2. Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.
3. While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.
4. In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.