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1
Place the pork butt in a large baking dish.
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2
Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides.
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3
Cover and refrigerate overnight.
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4
Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.
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5
In a braising pan or Dutch oven, heat the oil over medium-high heat.
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6
Add the meat and brown on all sides, 5 minutes.
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7
Remove from the pan.
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8
Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes.
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9
Add the garlic and cook, stirring, for 30 seconds.
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10
Add the tomato paste and bay leaf, and cook for 1 minute.
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11
Add the wine.
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12
Stir to deglaze the pan and until reduced by 1/2.
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13
Add the potatoes, carrots, sweet potato, and parsley.
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14
Return the meat to the pan and add enough chicken stock to cover the vegetables.
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15
Cover tightly and place in the oven.
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16
Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours.
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17
Remove from the oven.
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18
Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving.
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19
(The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)
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20
Serve with the vegetables and pan juices, cooked green beans and hot bread.
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21
3 tablespoons paprika
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22
2 to 3 tablespoons Pimento Moida (Portuguese red pepper paste)
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23
2 tablespoons chopped garlic
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24
1 teaspoon ground cumin
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25
1 1/2 teaspoons salt
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26
1 teaspoon onion powder
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27
1/2 teaspoon dried oregano
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28
1/2 teaspoon dried thyme
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29
1/2 teaspoon freshly ground black pepper
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30
1/2 teaspoon garlic powder
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31
1/2 teaspoon ground allspice
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32
In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste.
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33
Cover and set aside until needed to marinate the meat.
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34
(Refrigerate if not being used immediately.)
