Braised Pork Shoulder with Endives and Green Lentils

Ingredients

• 2 teaspoons ground coriander
• 2 garlic cloves, minced
• Freshly ground pepper
• One 4-pound boned and tied pork shoulder roast
• 2 tablespoons kosher salt
• 4 large carrots, sliced on the diagonal 1/3 inch thick
• 1 medium onion, thinly sliced
• 4 fresh oregano sprigs or 1 teaspoon dried
• 2 bay leaves
• 12 medium Belgian endives
• Table salt
• 6 slices of bacon, halved lengthwise
• 1 1/2 cups green French lentils (Le Puy)
• 1 small onion
• 1 small carrot
• 1 small celery rib
• 1 bay leaf
• 1 fresh thyme sprig
• Kosher salt
• 1 tablespoon unsalted butter
• Freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 teaspoon honey
• Dijon mustard, for serving

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