Ingredients
2 1/2 lb. boneless pork shoulder, skin on
kosher salt
Freshly ground black pepper
1 tbsp. chopped fresh sage
1 tbsp. chopped fresh parsley, plus more for garnish
1 tbsp. chopped fresh rosemary
1 tsp. fennel seeds
2 cloves garlic, roughly chopped
1/2 tsp. crushed red chili flakes
1 onion, quartered
1 lb. green beans, trimmed
1 tbsp. extra-virgin olive oil
Maldon sea salt, for finishing
Preparation
Step 1Season pork shoulder generously with salt and pepper. Using a sharp knife, score skin about 1/8" deep, cutting in a diagonal criss-cross pattern about 1/2" apart. In the bowl of a mini food processor, combine salt, sage, parsley, rosemary, fennel seeds, garlic, and chili flakes, and pulse until finely ground, 4 to 5 times. Massage the mixture evenly all over the inside of the pork shoulder. Lay pork shoulder skin side down and roll meat tightly, then tie with butchers twine. Step 2In the bowl of a slow cooker, spread onions in an even layer. Lay pork shoulder on top of onions and cook on low for 8 to 9 hours.Step 3Carefully remove pork from braising liquid and transfer to a cutting board. Drain excess liquid and pat pork with paper towel to remove moisture. (This will ensure a crisp skin and reduce splatter.) Heat a large skillet over high heat. Once pan is hot but not smoking, add olive oil and sear pork until crispy with a golden crust, rotating so it cooks 3 minutes on each side. (If skin is burning, reduce heat to medium-high.) Transfer to cutting board, remove butchers twine and cover loosely with foil to rest. Step 4Meanwhile, in a large pot add 1" water and green beans. Bring to a boil, season with salt and simmer, 5 to 6 minutes. Strain and serve immediately with sliced pork. Garnish with parsley and sea salt.
