From the menu of: Double Zero

A: Indeed Double Zero was willing to share. This slow-braised dish will perfume your kitchen for hours. The meat becomes meltingly tender and pulls apart easily to be stuffed into warm pitas. The restaurant serves the pork with a variety of accompaniments including the radicchio slaw Raymer mentions. They also suggest appropriate condiments could include arugula tossed in olive oil and lemon juice, pickles, fresh chopped peaches tossed with basil and any type of jam or preserves.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Double Zero’s L’Arrosto

Hands on: 30 minutes

Total time: 5 hours, 30 minutes

Serves: 12

1/4 cup salt

2 tablespoons black pepper

2 tablespoons light brown sugar

2 tablespoons ground cumin

2 tablespoons coriander

2 tablespoons paprika

2 tablespoons dry mustard

3 1/2 pounds pork shoulder or Boston butt, fat trimmed and cut into 6 equal-size pieces

1 tablespoon oil

5 ribs celery, chopped

2 carrots, chopped

1 large onion, chopped

5 cloves garlic

1 bunch thyme

1 cup white wine

1 (15-ounce) can San Marzano tomatoes

4 cups chicken stock

In a large bowl, whisk together salt, pepper, brown sugar, cumin, coriander, paprika and dry mustard. Add pork pieces and rub pork pieces with spice mixture, making sure to cover all sides. Cover bowl and set aside for 30 minutes.

Preheat oven to 300 degrees.

In a large, heavy saucepan, heat oil over medium heat and add celery, carrots and onion. Saute until soft and translucent, about 5 minutes. Add garlic and thyme and cook 2 minutes. Pour in white wine and stir to dissolve browned bits on the bottom of the pan. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes, increase heat and bring mixture to a boil. Turn off heat and carefully add pork pieces. Discard any remaining spice mixture. Add chicken stock, making sure to cover the meat. Add water or chicken stock if more liquid is needed.

Cover and move saucepan to oven. Cook until pork is completely tender, about 5 hours. Remove from oven and serve with desired accompaniments.

Per serving: 319 calories (percent of calories from fat, 56), 26 grams protein, 9 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 64 milligrams cholesterol, 842 milligrams sodium.