Harissa Pork Shoulder with Chard and White Beans

This is adapted from Alison Roman's Nothing Fancy. I have made this with harissa and with paprika, and the paprika rocks! I have made it using plain lemons, homemade preserved lemons, and commercial preserved lemons. The commercial preserved lemons had the best result, but plain lemons worked better than homemade. In any case i do squeeze a lemon over the pork. The original recipe has you adding beans and sage to the dish, but I also like to serve it with white beans cooked separately with sage and garlic and serve with fresh greens of some sort, e.g. spinach, orange, beet, onion salad.

4 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
½ cup harissa paste (or ~ 1/2 cup paprika + enough water to form a thick paste) or a mix of both
¼ cup distilled white vinegar
3 tablespoons tomato paste
3 tablespoons light brown sugar
4 garlic cloves, finely grated
1-1/2 cups water

2 (15-ounce) cans small white beans, such as cannellini or great northern, drained and rinsed
1 large bunch chard, stems removed, leaves torn into bite-sized pieces
1 preserved lemon, seeds removed, thinly sliced or 1-2 lemons, juiced
1 cup cilantro, tender leaves and stems
1 lemon, halved

1. Preheat the oven to 325°F.
2. Season the pork with salt and pepper and place in a large Dutch oven. Combine the harissa paste, vinegar, tomato paste, brown sugar, and garlic in a medium bowl. Add the water to the pot first. Then smear the harissa mixture all over pork, getting into all nooks and crannies. If you are cooking the beans & greens separately, add the preserved lemon to the pork shoulder. Place the lid on the pot and roast, until the pork is nearly falling-apart tender, 3 to 3-1/2 hours.
3. Remove the lid, add the beans, and season with salt and pepper. Increase the oven temperature to 425°F 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, checking every 20 minutes to make sure it doesn't get too brown.
4. Transfer the pork to a cutting board. Add the chard and preserved lemon to the beans and stir to wilt the leaves. Slice pork into 1/2-inch-thick slices (if it starts to shred, that’s fine). Transfer the beans and greens to a large serving plate or shallow bowl and place the pork on top (alternatively, place pork on top of the beans in the pot and serve directly from there). Scatter with cilantro and serve the lemon alongside for squeezing over.

DO AHEAD This can be made up to 3 days ahead, sans chard, stored in its pot, and refrigerated. Reheat before adding chard.