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1
The night before your feast, mix the salt and sugar and rub it all over the pork. Let the pork sit over night in the refrigerator.
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2
Preheat your oven to 300 degrees. Remove the pork from the refrigerator about an hour before cooking to let it warm up a bit. Place the pork in a baking dish and cover with foil. Let it cook for 6 hours, basting occasionally.
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3
While the pork is cooking mix the balsamic, brown sugar, and mustards in a small saucepan and simmer over medium until the mixture thickens slightly. About 10 mins, depending on how thick your balsamic was to begin with.
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4
When your pork is tender enough to yield to a spoon, crank up the heat to 400 and brush the glaze over the pork. Roast, uncovered, until your glaze crisps up, but be careful not to let it burn, about 20 mins.
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5
Let the pork stand for 15 mins. Slice or tear (or a combination if you like it to look rustic). You can strain the fat from the pan juices and serve alongside the meal but warn your guests that this delicious sauce can be salty from the pork curing salt so use it sparingly (but that porky sauce is sooo good!) Serve over grains and greens below.
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6
Farro - In a medium saucepan, heat 1 tablespoon olive oil, 1/2 cup onion, 1 bay leaf, 1/4 teaspoon red pepper flakes, and 1 sprig thyme and saute for 5 minutes over medium. Add the farro and saute it for 3 minutes to get toasty. Add 6 cups of water and 1 teaspoon kosher salt. Bring to a boil, lower heat to a simmer, cover and cook for 30 mins. The farro should be tender but not soft. Strain the farro and remove the bay leaf and thyme stem. Spread on a cookie sheet to cool and avoid over cooking.
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7
Rice - in a medium saucepan add 1 tablespoon olive oil, 1/2 cup onion, 1/4 teaspoon red pepper flakes, 1 bay leaf, and 1 sprig thyme and saute for 5 minutes. Add rice and saute for 3 minutes until toasty. Add 2 cups water. Bring to a boil, lower heat to a simmer, cover and cook for 40 - 50 minutes (check your rice's cooking time) until tender. Pull out bay leaf and thyme stem and spread on cookie sheet.
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8
Toss beets with 1 tablespoon olive oil and season with salt and pepper. Roast in a 350 oven for 20-25 minutes until fork tender, tossing a few times while cooking. Toss the cooked beets with 2 tablespoon balsamic vinegar.
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9
Fill a large pot with water and a generous pinch of salt. Bring to a boil and blanch broccoli rabe for 2 minutes. strain and spread on a cookie sheet.
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10
All of the steps until now can be done several hours ahead!
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11
To assemble the final dish: Heat 1 tablespoon of olive oil in each of two large skillets. Divide the red pepper and garlic evenly and cook over medium heat until the garlic is fragrant Divide up the farro, rice, broccoli rabe, and beets evenly between the pans and cook over medium high, toasting the grains slightly and heating everything through. Spread the mixture over a very large serving platter. Add the sliced meat on top and sprinkle the toasted walnuts over the grains and greens.
