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Ingredients

• 1 tablespoon  plus 1 teaspoon coriander seeds
• 2 teaspoons  fennel seeds
• 2 teaspoons  whole black peppercorns
• 1/2   star anise pod
• 4   garlic cloves, crushed, plus 1 teaspoon finely chopped garlic
• 1 tablespoon  kosher salt
• 1/4 cup  extra-virgin olive oil
• 1 5-pound  boneless pork shoulder roast
• 2 cups  dry red wine
• 2 pints  cherry tomatoes or small late-season tomatoes, halved
• 1 teaspoon  finely chopped lemon zest
• 1 tablespoon  plus 1 teaspoon chopped flat-leaf parsley
•   Fresh Shell Bean Stew

Description

Peter Hoffman Created This Dish Especially For Food & Wine's Glass House Dinner. He Wanted To Cook A Fabulous Pork Shoulder With An Intense Spice Rub And Serve It With An Assortment Of Vegetables That Mark The Crossover Moment Between Summer And A

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