-
1
Place the pork butt in a large baking dish.
-
2
Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides.
-
3
Cover and chill overnight.
-
4
Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 min.
-
5
In a braising pan or possibly Dutch oven, heat the oil over medium-high heat.
-
6
Add in the meat and brown on all sides, 5 min.
-
7
Remove from the pan.
-
8
Add in the onions, salt, and pepper, and cook, stirring, till soft, about 3 min.
-
9
Add in the garlic and cook, stirring, for 30 seconds.
-
10
Add in the tomato paste and bay leaf, and cook for 1 minute.
-
11
Add in the wine.
-
12
Stir to deglaze the pan and till reduced by 1/2.
-
13
Add in the potatoes, carrots, sweet potato, and parsley.
-
14
Return the meat to the pan and add in sufficient chicken stock to cover the vegetables.
-
15
Cover tightly and place in the oven.
-
16
Roast till the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hrs.
-
17
Remove from the oven.
-
18
Remove the pork from the pot and cover loosely to keep hot, and let rest for 10 min before carving.
-
19
(The final temperature of the meat after resting for 10 min or possibly so may read 170 to 175 degrees F.)
-
20
Serve with the vegetables and pan juices, cooked green beans and warm bread.
-
21
Chorizo Seasoning:In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste.
-
22
Cover and set aside till needed to marinate the meat.
-
23
(Chill if not being used immediately.)
-
24
Inactive
-
25
Recipe courtesy Emeril Lagasse, 2002Prep Time: 20 minutesCook Time: 2 hrs 30 min
