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Ingredients

1. 8 large garlic cloves, smashed and peeled
2. Kosher salt
3. 2 tablespoons ground coriander
4. 1 1/2 tablespoons chopped thyme
5. 1 1/2 tablespoons chopped oregano
6. Freshly ground black pepper
7. 1/2 cup plus 3 tablespoons extra-virgin olive oil
8. One 7 1/2-pound butterflied boneless pork shoulder
9. 2 pounds fava beans, shelled (2 cups) or 2 cups frozen shelled edamame
10. 24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick
11. 4 pounds fresh English peas, shelled, or two 10-ounce packages frozen peas
12. 2 tablespoons unsalted butter
13. 3 tablespoons mixed chopped herbs, such as parsley, chives and tarragon
14. 1 tablespoon aged balsamic vinegar

Description

Food & Wine