1 (4-pound) bone-in pork picnic shoulder
2 tablespoons vegetable oil
1 large onion, peeled and quartered
2 tablespoons smashed fresh ginger
4 cloves garlic, smashed
3 cinnamon sticks
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/2 teaspoon ground cumin
2 bay leaves
2 (12-ounce) bottles ginger beer
1 to 2 cups chicken stock
2 tablespoons molasses
Quinoa Salad, recipe follows
Ginger Pineapple Compote, recipe follows
1 1/2 cups quinoa, cooked according to package directions
1/2 bunch green onion, whites smashed and finely sliced, green tops chopped
Zest and juice of 1 lemon
1 teaspoon minced fresh ginger
1/4 cup extra-virgin olive oil
1/2 English cucumber, halved and diced
1/2 bunch fresh mint, picked and coarsely chopped
2 tablespoons butter
1 pineapple, core removed and finely diced
1 tablespoon sugar
2 tablespoons minced fresh ginger
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