Marcus Samuelsson’s Braised Pork Roast

Make the Pork Roast:

Combine the salt, 6 of the garlic cloves, fenugreek, coriander, thyme, cumin, turmeric, paprika, caraway, and 1/4 cup of olive oil in the jar of a blender and purée until smooth. Pour the purée over the roast. Cover and refrigerate for 4 hours, or 1 hour minimum.

Heat the remaining 1/4 cup of oil in The Dutchess (or a large Dutch oven) over high heat. Add the roast and brown on all sides. Reduce heat to low. Pour 2 quarts water and the rice-wine vinegar into the pan; cover and simmer for 4 hours. Remove from heat and let cool for 2 hours, then place the pan with the pork and the cooking liquid in the refrigerator for 8 hours.

Preheat the oven to 400 degrees F. Cut 2 garlic heads in half widthwise and add to The Dutchess. Cook until the meat is tender, about 45 minutes. Slice the roast and serve with Grilled Chili Vinaigrette (recipe follows).

Make the Grilled Chili Vinaigrette:

Toss together the chili powder, cumin, and turmeric. Heat Deep Cut (or a small sauté pan) over medium heat. Add the spices and toast until fragrant, about 30 seconds. Transfer to a small bowl and set aside.

Heat a grill over high heat. Combine the garlic, onion, tomatoes, red pepper, and chilies in a large bowl. Toss with 2 tablespoons of olive oil, then transfer to the grill. Grill for 4 minutes. Remove from heat and let cool slightly. Slice the red peppers and chilies and remove the seeds and ribs.

Transfer all of the grilled vegetables to the jar of a blender and purée until chunky. Add the reserved spices, vinegar, lime juice, scallions, cilantro, and salt. With the motor running, add the remaining olive oil in a thin, steady stream and blend until well incorporated.