Harissa Braised Pork Shoulder
| ¼ cup | spicy harissa sauce |
| 2 cloves | garlic, minced |
| 1 tsp. | pomegranate molasses |
| 1 tsp. | kosher salt |
| 5 lb. | Pork Shoulder Roast (bone-in or boneless) |
| 8 whole | dried apricots |
| ½ large | onion, sliced |
| ¼ cup | spicy harissa sauce (add more if you want more heat) |
| 4 cups | chicken broth |
| ¼ cup | pumpkin seeds |
| ¼ cup | pine nuts, toasted |
| salt + pepper |
In a small bowl, mix together ¼ cup harissa sauce, garlic, pomegranate molasses and salt. Rub the mixture evenly over the pork roast. Cover and refrigerate overnight.
The next day, heat your Wood Stone to 300°F to 350°F. Once heated, keep the flames down to 2.
Place the marinated pork roast in a Dutch oven or deep ½ hotel pan. Scatter the apricots, onions and harissa sauce around the roast. Add the chicken broth. Tightly cover the pan and place in the oven. Cook until the meet is very tender. Remove the roast from the pan, shred the meat and place on a serving platter.
Pour the cooking liquid, onions and apricots into a blender. Add the pumpkin seeds and pine nuts and puree until smooth, adding more chicken broth if needed. Pour the sauce over the shredded meat and serve.
