Today's recipe is one of the "celebration" in a remarkable new cookbook, "Share."
Subtitled "The Cookbook That Celebrates Our Common Humanity," it's a collection of recipes from all over the world, and 100 percent of the profits of the publisher -- Kyle Books -- goes to Women for Women International, which since 1993 has been helping women in war-torn countries such as Afghanistan, Bosnia and Herzegovina and South Sudan.
The more than 100 global recipes come from an interesting mix of people who work with the charity and other humanitarian causes. As actress Meryl Streep writes in the foreword, the "underlying message" of the book is, "For all our apparent diversity -- as individuals, societies and nations -- our actions, however small, have an exponential influence in the world through our shared humanity."
This recipe comes from cool California chef, restaurateur and cookbook writer Jesse Ziff Cool, who says she loves its universality: "It can be cooked in a slow cooker or over an open fire in a deep, heavy pot." You can substitute any cut of beef or goat that's suitable for slow cooking (we used beef chuck) and substitute other root vegetables (we used sweet potatoes) or greens (we used kale). The recipe is simply good, as is the accompanying story about how the chef sponsored, through WfWI, a woman in Rwanda.
Other contributors of recipes, stories and inspiration include women the charity has helped, as well as a crowd of famous people such as Ms. Streep, Christiane Amanpour, Peter Gabriel, Annie Lennox, Bill McKibben, Yotam Ottolenghi and Alice Waters.
Slowed-cooked pork with potatoes and greens
5-pound pork shoulder
2 tablespoons chopped garlic
11/2 teaspoons ground cumin (optional)
4 tablespoons white or red wine vinegar
2 tablespoons muscovado, palm or brown sugar
Salt and freshly ground black pepper
2 to 3 medium potatoes, peeled
1 pound baby leaf greens, such as chard, escarole or kale, coarsely chopped
Place the pork in a lidded, deep baking pan and add the garlic, cumin, vinegar, sugar and salt and pepper. Rub all over the meat to coat thoroughly. Cover and set aside to stand at room temperature for 30 minutes.
Preheat the oven to 450 degrees. Roast the pork for 30 minutes, then reduce the heat to 300 degrees and continue cooking, uncovered, for 2 to 21/2 hours, basting occasionally with the pan juices.
Slice the potatoes and greens into large bite-sized pieces and add them to the pan, tossing to coat in the juices. Cover the pot, return to the oven and cook for another 45 minutes or until the pork and potatoes are tender.
Transfer the pork to a cutting board. Spoon the vegetables and juices onto a serving platter. Slice or pull the pork apart with a fork, put on top of the vegetables and serve.
Serves 6 to 8.
-- Jesse Ziff Cool
"Share: The Cookbook That Celebrates
Our Common Humanity"
(Kyle, June 2013, $40)