Roasted Pork With Red-Chili Corn Bread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 tablespoon ancho-chili powder
• 1 teaspoon salt
• 1 tablespoon minced fresh sage
• 1 dried red chili, seeded and cut into small pieces
• 1 cup buttermilk
• 13 cup extra-virgin olive oil
• 4 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 6 pounds bone-in pork shoulder, at room temperature
• 2 tablespoons dry mustard
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 2 tablespoons ground ginger
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 teaspoons ground clove
• 2 teaspoons cayenne
• 2 teaspoons ground cardamom
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1/2 pound thick-cut smoked bacon, cut into 2-inch pieces
• 1 yellow onion, diced
• 1 sprig thyme
• 4 black peppercorns
• 2 cloves garlic, crushed
• 4 pounds fava-bean pods

1. Make the corn bread: Preheat oven to 400 degrees.
2. Butter a 9-inch cast-iron skillet or deep pie dish.
3. In a large bowl, sift together the dry ingredients.
4. In a medium bowl, combine remaining ingredients.
5. Add liquid mixture to the dry one and stir until just combined.
6. Pour into skillet and bake for 20 to 25 minutes.
7. Meanwhile, trim the pork of excess fat.
8. In a small bowl, combine all spices and sugar.
9. Rub meat all over with minced garlic and the spice mixture, pressing firmly.
10. Place on a rack set over a foil-lined baking sheet.
11. When corn bread is done, lower oven to 325.
12. Roast pork undisturbed for 4 1/2 hours, or 45 minutes for each pound of meat.
13. While pork is roasting, make the bacon broth.
14. Combine all ingredients in a medium saucepan.
15. Bring to a boil, lower heat and cook at a bare simmer for 1 hour.
16. Strain and discard solids.
17. Refrigerate until fat has solidified and is easily removed.
18. Bring a large pot of water to a boil.
19. Remove fava beans from their pods.
20. Boil beans for 5 minutes.
21. Drain and plunge into an ice-water bath.
22. Once cool, drain and gently peel off and discard the skins.
23. Set beans aside.
24. When pork has reached an internal temperature of at least 160 degrees, remove from oven to rest for 30 minutes.
25. Carefully cut around the bone and pull out.
26. Slice pork into 6-to-8-ounce slabs, each with some crispy skin.
27. Warm the bacon broth.
28. In each of 6 shallow bowls, add about a... cup bacon broth and a mound of favas.
29. Place a wedge of corn bread atop the favas.
30. Top with a slice of pork.

yellow cornmeal, flour, baking powder, sugar, anchochili powder, salt, fresh sage, red chili, buttermilk, extravirgin olive oil, unsalted butter, egg, pork shoulder, mustard, chili powder, brown sugar, ground ginger, thyme, salt, black pepper, ground clove, cayenne, ground cardamom, garlic, chicken stock, bacon, yellow onion, thyme, black peppercorns, garlic, favabean pods

Taken from cooking.nytimes.com/recipes/1014075 (may not work)