Over the rainbow with pork and chard

by Twinkle VanWinkle
This hearty dish features pork with the season’s most colorful veggies, making for a filling weekend meal.

Makes 6-8 servings

1 4-pound boneless pork picnic shoulder, sliced in half along the grain
1 11-ounce can chipotle peppers
2 tablespoons cumin
¼ cup fresh thyme
½ cup chopped cilantro
1 large onion, quartered
4 cloves garlic, smashed and finely chopped
¼ cup brown sugar
½ cup olive oil
2 cups apple cider
3 to 4 cups chicken stock
For the chard:
½ pound rainbow chard, roughly chopped with stems
1 red pepper, julienned
10-12 cherry tomatoes, cut in half
1 clove garlic, mashed and minced
1 small shallot, diced finely
3 tablespoons olive oil
Lime juice

Preheat the oven to 375 F.
Mix all ingredients except the pork, cider and wine into a food processor and blend until chunky. Thoroughly rub this mixture onto pork, then let rest for 30 minutes.
Coat a Dutch oven with olive oil and bring to a high heat. Brown the pork on all sides, then cover with cider and chicken stock.
Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. After about an hour, check to see if you need to add more liquid. Turn pork over and re-cover, letting cook for another hour. Remove from oven and check liquid, add more if needed, then return to oven uncovered and cook for remaining 45 to 60 minutes. Once done, remove the pork, cover with foil and let it rest for approximately 15 minutes.
About 25 minutes before pork is done, prepare vegetables for the chard. Quickly sauté all on high, braising just until chard wilts. Place on a large plate and drizzle with lime juice and olive oil, sprinkle with sea salt. Once pork has rested fully, serve over chard and vegetables, with a sprinkle of Cotija cheese and lime juice.