Braised Pork With Lemon, Olives and Tomatoes

Preparation

1. Step 1

   Season the pork shoulder with 2 teaspoons salt, plenty of pepper and the coriander. If you have time, let it sit at room temperature for 30 minutes or covered overnight in the refrigerator. Heat oven to 325 degrees.

2. Step 2

   In a Dutch oven over medium-high heat, warm the olive oil. Sear the pork in batches, turning, until it is well browned all over, about 3 minutes per side. Transfer the pork to a plate as it browns.

3. Step 3

   Reduce heat to medium. Add the leeks, garlic, and pinch of salt. Add a drizzle of oil if the pan looks dry, and cook until golden brown at the edges, 4 to 6 minutes.

4. Step 4

   Stir in tomatoes, wine, anchovies (if using), cinnamon stick, bay leaves, rosemary and remaining ½ teaspoon salt. Bring liquid to a simmer, scraping up the browned bits on the bottom of the pan.

5. Step 5

   Return the pork and any accumulated juices on the plate to the pot. Place pot in the oven and cover it most of the way, leaving a tiny crack. Cook for 45 minutes. Turn the pork pieces and stir the pot, then continue cooking, mostly covered except for a crack, for 45 minutes longer.

6. Step 6

   Meanwhile, grate the zest from 1 lemon and stir it into the olives. Cut the bald lemon in wedges for serving. Reserve remaining lemon for serving.

7. Step 7

   Raise the oven temperature to 425 degrees. Uncover the Dutch oven, turn over the pork pieces and stir in the lemon zest-olive mixture. Continue cooking, uncovered, until the meat is very tender, 20 to 45 minutes more, occasionally giving everything a stir. At this point, you can let it cool, then store it in the refrigerator for up to 5 days (see Tip), or taste and add more salt if needed. If you think it needs more lemon, grate the zest from the remaining lemon into the pot. Top with herbs and serve with lemon wedges on the side for squeezing.