Harissa Rubbed Pork Shoulder RECIPE
With no pre-sear or other pre-cooking steps needed, this recipe really is foolproof. Simply cover the pork with a garlicky harissa paste and pop it in the oven.
Serves 6–10 Total Time 4–5 hrs
Get the ingredients here.
- 1.8kg boneless pork shoulder
- 125g harissa paste
- 60ml distilled malt vinegar
- 3 tbsp tomato paste
- 3 tbsp light brown sugar
- 4 garlic cloves, finely grated
- 2 x 400g tins small white beans, such as cannellini, drained and rinsed
- 1 large bunch chard, torn into bite-sized pieces
- 1 preserved lemon, deseeded, thinly sliced
- 1 large handful coriander, chopped
- 1 lemon, sliced
- Fluffy pile of couscous
1. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Season the pork with salt and pepper and place in a large casserole dish.
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, roughly 3–4 hrs.
3. Remove the lid. Add the beans, and season with salt and pepper. Increase the oven temperature to 215°C/195°C fan/Gas Mark 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.
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 and couscous alongside.
COOK’S TIP: This dish can be made up to three days ahead (minus the chard) and refrigerated. Make sure to reheat before adding the chard on the day.