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1
Combine the chiles, garlic, kosher salt, and paprika in a food processor and pulse until a paste is formed.
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2
Transfer the chile mixture to a large nonreactive bowl and add the wine, tomato paste and olive oil.
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3
Stir well to blend.
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4
Using a sharp paring knife, make deep slits all over the roast to allow the marinade to penetrate the meat.
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5
Add the pork to the bowl and turn to coat with the marinade.
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6
Cover with plastic wrap and refrigerate overnight, turning occasionally.
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7
Preheat the oven to 350 degrees F and bring the meat to room temperature.
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8
Remove the meat from the marinade and transfer to a roasting pan, preferably a pan just large enough to hold the meat.
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9
Add the chicken stock to the roasting pan (it should come 1 inch up the sides of the pan) and transfer to the oven.
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10
Bake the meat for 1 1/2 hours, turning occasionally, or until browned on all sides.
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11
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.
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12
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.
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13
Set the meat aside to rest for about 15 minutes.
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14
Using a spoon, skim as much fat from the surface of the drippings as possible.
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15
Using 2 forks, pull the meat into serving-size pieces and toss with the pan juices.
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16
Season with salt to taste, if necessary, and serve either hot or warm, with the Portuguese White Beans and Portuguese Rice.
