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January 15, 2020
1 cup Barrel-Aged Red Wine vinegar1 cup good quality dry white wine½ cup + ¼ cup (optional) Ultra Premium extra virgin olive oil12 garlic cloves, minced2 Tbs. kosher salt¼ cup sweet or hot paprika2 dried bay leaves, torn1 teaspoon dried red pepper flakesfresh ground pepper to taste3 pounds boneless cubed pork shoulder, trimmed and cut in 1" cubesDIRECTIONS
Place all the ingredients except the bay leaves, ¼ cup of olive oil, and pork in a blender or the bowl of a food processor. Process until well combined. In a large sealable container, place the pork and add the marinade and bay leaves. Mix the pork with the marinade to coat well and refrigerate for 4 days.Preheat the oven to 425℉.
Arrange the marinated pork in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 30 minutes so that all sides brown and caramelize. Lower the heat to 350℉. Cover the pan with foil and bake for an additional 30 minutes until the pork is tender.
Optional Step - with the remaining ¼ cup of olive oil you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy-crust on the exterior of the pork that is akin crisp bacon. However, the cracklings will have all the flavor of linguica. To take it this extra step, add the drained, oven roasted pork to a pan with evoo set over medium-high heat. Brown the pork in batches until crispy.
Alternatively, you can wrap the pork in foil and cook it over medium indirect heat on the grill. Uncover the pork after 45 minutes and allow it to brown on all sides.
Serve with crusty bread or mashed potatoes slathered with all the pan juice.
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