Food Network: Portuguese Style Garlic-Roasted Pork

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Portuguese Style Garlic-Roasted Pork
Recipe courtesy Emeril Lagasse

Ingredients
6 to 8 red jalapenos, about 4 ounces, stemmed and
seeded
1/2 cup minced garlic
1 tablespoon kosher salt
3 tablespoons sweet paprika
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup olive oil
1 (4 to 5-pound) boneless pork butt
2 cups chicken stock or low-sodium chicken broth

Instructions
Combine the chiles, garlic, kosher salt, and paprika
in a food processor and pulse until a paste is formed. Transfer the chile mixture
to a large nonreactive bowl and add the wine, tomato paste and olive oil. Stir
well to blend.

Using a sharp paring knife, make deep slits all over the roast to allow the
marinade to penetrate the meat. Add the pork to the bowl and turn to coat with the
marinade. Cover with plastic wrap and refrigerate overnight, turning occasionally.
Preheat the oven to 350 degrees F and bring the meat to room temperature.

Remove the meat from the marinade and transfer to a roasting pan, preferably a pan
just large enough to hold the meat. Add the chicken stock to the roasting pan (it
should come 1 inch up the sides of the pan) and transfer to the oven. Bake the

meat for 1 1/2 hours, turning occasionally, or until browned on all sides. Make
sure to add water to the roasting pan periodically as necessary during the entire
roasting time to keep the drippings from burning on the pan bottom. Reduce the
oven temperature to 300 degrees F and continue to cook, turning the meat
occasionally, for about 4 1/2 hours longer, or until the meat is fork-tender. Set
the meat aside to rest for about 15 minutes. Using a spoon, skim as much fat from
the surface of the drippings as possible. Using 2 forks, pull the meat into
serving-size pieces and toss with the pan juices. Season with salt to taste, if
necessary, and serve either hot or warm, with the Portuguese White Beans and
Portuguese Rice.