Harissa-crusted slow-cooked pork shoulder recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 2kg piece boneless pork shoulder, at room temperature
• 1 brown onion, sliced into rounds
• ½ cup water
• ½ cup white wine vinegar
• 1 orange, sliced into rounds
• 2 x 400g tins butter beans, drained and rinsed
• ½ bunch silverbeet, stems and leaves thickly sliced
• ¼ preserved lemon, rind only
• Yoghurt and coriander leaves, to serve
• SPICE PASTE
• 150g harissa paste
• 4 cloves garlic, crushed
• 4 Tbsp tomato paste
• 4 Tbsp brown sugar
• 2 Tbsp mustard powder
• 2 tsp cumin seeds
• 4 bay leaves
• 2 Tbsp sea-salt flakes