Chef John's Pork and Beans and Greens

Ingredients

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

½ teaspoon dried rosemary

½ teaspoon fennel seeds

½ teaspoon red pepper flakes

½ teaspoon dried oregano

2 cloves garlic, sliced

1 ½ tablespoons brown sugar

1 tablespoon wine vinegar

1 tablespoon olive oil

4 pounds boneless pork shoulder roast, cut into large pieces

1 tablespoon olive oil

2 cloves garlic, sliced

1 (14 ounce) jar cannellini beans, drained and rinsed

salt to taste

1 pinch red pepper flakes, or to taste

1lemon, juiced

2 tablespoons chicken stock

1large bunch of fully grown arugula leaves

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.

Step 3

Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.

Step 4

Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.

Step 5

Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.

Step 6

Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

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