Pork Roast with Figs, Farro and Leeks

Preheat oven to 350°
Pat pork dry and generously season with kosher salt
Heat oil in a heavy bottomed pan until shimmering
Sear the pork shoulder on all sides to brown it thoroughly
Put the pan in the oven and cook uncovered for 30 minutes
Rinse leeks and remove dark green stalks. Cut the white part in half lengthwise and cut into half moons
Remove tops of figs and cut in half
Finely chop herbs
Rinse farro and drain it
Carefully remove the pan from the oven and add the leeks and the figs to the pan, to the sides of the roast
Top the roast with tarragon and rosemary
Add the farro to the top of the leeks and figs
Pour in the white wine and the vegetable broth and season with pepper
Cover and cook for another 40-45 minutes at 350° until a meat thermometer registers 160°
Let the meat rest for five minutes before carving. Place sliced meat on a platter and surround with the figs, farro and leeks