Exactly what we're craving right now.
4 lb. boneless pork shoulder, fat cap trimmed to 1/4"1 medium onion, sliced into 1/2"-thick rounds2 canned chickpeas, rinsedPreparation
Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork. Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10–12 minutes total. Transfer pork to a plate.
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