Ingredients:
3 lbs. pork shoulder, cut into 4 equal pieces
Kosher salt
3 Tbsp. extra-virgin olive oil
1 Tbsp. cumin seeds
2 Tbsp. coriander seeds
2 Tbsp. fennel seeds
1 tsp. cayenne pepper
1 c. diced onion
1/4 c. diced carrot
2 bay leaves
6 cloves garlic, smashed
1 Tbsp. dried oregano
1 tsp. dried thyme
1 tsp. chipotle chili powder
1 c. white wine
4 c. chicken broth or stock
zest of one lemon, peeled off in long strips
Roasted vegetables with gremolata (recipe follows)
1 recipe polenta
freshly ground black pepper
Source, details, tips and full instruction at: minnesotamonthly.com
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