Directions:

1. Trim fat and sliver skin off pork shoulder. Butterfly to 2-inch thickness.
2. Add coriander and cumin seeds to a non-stick sauté pan. Over medium heat, toast spices until fragrant. Remove from heat and allow to cool to room temperature.
3. In the same sauté pan, heat olive oil over medium high heat. Add jalapeño peppers, onions, garlic and scallions. Sauté until tender and light brown.
4. Place sautéed vegetables, toasted spices, paprika and fresh cilantro into a food processor. Add ½ cup lime juice. Purée until smooth paste.
5. Lay out the pork shoulder flat on sheet tray or baking tray. Evenly rub the pork shoulder with spice paste. Refrigerate for 8 hours to marinate.
6. Preheat a grill or charbroiler to medium high. Place on the grill and sear for about 2 to 3 minutes per side. Place in a shallow baking or casserole dish.
7. Add chicken stock and cover tightly with aluminum foil. Bake in a 375˚F oven for 90 minutes.
8. Remove from oven and add sweet potatoes and black beans. Cover and place in oven for an additional 90 minutes. Sweet potatoes and pork should be extremely tender.
9. Place ½ cup of brown rice on plate. Place about 4 ounces cooked pork on top of rice. Evenly divide cooked sweet potatoes, black beans and remaining broth between each portion.
10. Garnish with fresh cilantro stem and sliced jalapeño pepper ring.