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
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
Preheat oven to 140°C fan-forced (160°C conventional).
To make spice paste, combine all ingredients in a small bowl. Rub paste all over the pork.
Put onion in the base of a heavy casserole pot with a lid. Add water, white wine vinegar and orange slices, and sit pork on top. Cover and roast for 31/2 hours, then remove from oven and increase temperature to 200°C fan-forced (220°C conventional).
Remove pork from the pot and set aside. Add butter beans, silverbeet and preserved lemon rind, and stir through. Return pork to pot and cook, uncovered, for a further 40 minutes (pork will darken with some burnished edges).
Cut pork into 2cm slices. Spoon silverbeet mixture onto a large serving dish and lay pork slices on top. Scatter over coriander leaves and serve with yoghurt on the side.