This dish traditionally is done in Spain/South America with goat meat.
Suggested, serve with steamed asparagus and potato.
3 -4 pounds pork shoulder
½ Cup extra virgin olive oil
8 Garlic clove
2 cups of white wine
6-7 whole black peppercorns
Laurel 2 leaves
Sea or Kosher salt to taste
Cut your pork into medium cubed sections – about 1.5×1.5
In a clay cazuela, “Olla de Barro” or a Dutch oven pot bring the olive oil to a medium heat.
When oil is hot, add your garlic heads to roast to a golden color then add the pork pieces to brown with the garlic and season with the salt.
While you brown the pork to a nice golden color over high heat turning it from time to time, preheat the oven to 375º.
When the pork get some color on all sides, add the white wine and the peppercorns. Leave it on your stove until the juices and wine begin to boil. Add the bay leaves and check for salt.
Cover your Dutch oven pot or cazuela with the lid and bake for 30 minutes until very tender.
Serve with steamed potatoes and asparagus. You could bake your potatoes and roast your asparagus with a little olive oil and salt while your baking your pork.
Find more recipes on porkessabor.com.