We made the stew for some friends this past weekend; serving it on top of thick slices of crusty bread. It was a big hit. The flavors were great together. The sauce was very rich with a slight tang; from the olives and the Dijon.
On the side we served some roasted asparagus mixed with chopped hardboiled egg and parsley. Another odd sounding but great tasting combination.
Our dinner guests, who've eaten many meals at our house, said this was their favorite meal yet. I'm not sure I would go that far but it's probably my new favorite way to eat pork shoulder.