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Slow-Cooked Pork Shoulder With Braised White Beans

Ingredients

• 6 pounds bone-in pork shoulder (Boston butt), fat cap trimmed to ¼ inch
• 3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
• 8 fresh bay leaves, divided
• ¼ cup sage leaves, plus 4 large sprigs
• 4 tablespoons olive oil, divided
• 1 head of garlic, halved crosswise
• 9 juniper berries
• 4 black peppercorns
• 3 cups dry white wine
• ¼ cup best-quality red wine vinegar
• 1 large beefsteak tomato, halved crosswise
• 1 head of garlic, halved crosswise
• 4 large sprigs sage
• 2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
• 2 tablespoons plus ¼ cup olive oil
• Kosher salt
• 2 bunches mature spinach, tough stems removed
• Kosher salt
• 2 tablespoons olive oil, plus more for drizzling
• 4 garlic cloves, thinly sliced
• Flaky sea salt

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