Uproot Reverse Pairing: Puerco Bravo (Braised Pork With Spicy Potatoes)

• 1 1/2 pounds boneless pork shoulder
• 1 large russett potato
• 1 cup chopped sweet onion
• 5 cloves garlic, minced
• 24 ounces tomato puree*
• 2 ounces salt pork cut into small dice (or substitute thick pancetta)
• 1 teaspoon red pepper flakes
• 1 to 2 jarred roasted red peppers ("piquillo" in Spain) (optional)
• 2 bay leaves
• 1 cup meat or poultry stock
• 2 tablespoons lard or olive oil
• Salt and pepper

1. In a large skillet heat the lard or oil to just short of smoking.
2. Brown the meat on all sides, either whole or in chunks -- your choice.**
3. Wash the potato and cut into cubes.
4. Transfer the meat to your slow cooker or braising pot
5. In the same pan you used for browning your pork, quickly saute the garlic and onion. Add that mix to the pot followed by pepper flakes, roasted peppers if using, and bay leaves. Followed by assault and battery to your preference. That would be salt and pepper.
6. Add the tomato puree, potatoes, and stock to your pot. For a good braise, the liquid should not quite cover the meat. In a slow cooker, set to low; this should now take about 5 hours. On the stovetop it should cook to completion in around two hours, but you will need to keep your eye on it.
7. A crisp green salad would be nice, too, along with your Uproot sauvignon blanc.
8. *I like to use Italian-style tomato puree, which is usually looser than the American style. My go-to bottled brand is Carmelina, which weighs in at 680 grams.
9. ** Served "ragu" style, the sauce could be used by itself over a pasta with the meat reserved as a course by itself.

pork shoulder, potato, sweet onion, garlic, tomato, salt pork, red pepper, red peppers, bay leaves, meat, lard, salt

Taken from food52.com/recipes/21611-uproot-reverse-pairing-puerco-bravo-braised-pork-with-spicy-potatoes (may not work)