Braised Pork Shoulder with Endives and Green Lentils

Name: Braised Pork Shoulder with Endives and Green Lentils
Ingredients: 2 teaspoons ground coriander; 2 garlic cloves, minced; Freshly ground pepper; One 4-pound boned and tied pork shoulder roast; 2 tablespoons kosher salt; 4 large carrots, sliced on the diagonal 1/3 inch thick; 1 medium onion, thinly sliced; 4 fresh oregano sprigs or 1 teaspoon dried; 2 bay leaves; 12 medium Belgian endives; Table salt; 6 slices of bacon, halved lengthwise; 1 1/2 cups green French lentils (Le Puy); 1 small onion; 1 small carrot; 1 small celery rib; 1 bay leaf; 1 fresh thyme sprig; Kosher salt; 1 tablespoon unsalted butter; 2 tablespoons sherry vinegar; 1 teaspoon honey; Dijon mustard, for serving