4 pounds boston butt pork shoulder boneless (butt)
0.3 teaspoon cayenne
1 cup cider vinegar
3 tbsp cilantro leaves chopped
1 cup cooking wine dry white
8 garlic cloves chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
0.3 cup kalamata olives
1 tablespoon kosher salt
1.5 tsp kosher salt divided
2 teaspoons juice of lemon
3 tablespoons olive oil extra-virgin
0.5 teaspoon pepper
6 servings fatty pork
6 servings potatoes
2 pounds thin-skinned potatoes peeled cut into 1 1/2- to 2-in. chunks
Equipment
bowl
frying pan
sauce pan
oven
sieve
roasting pan
aluminum foil
ziploc bags
Directions
Cut into 1 1/2-in. chunks, trimming large pieces of fat (leave some, or pork will be dry). Put meat in a 1-gal. resealable plastic bag; set in a deep bowl.
Mix remaining pork ingredients and 2 cups water.
Pour into bag; seal. Chill overnight.
Preheat oven to 35
Pour meat and marinade into a strainer set over a bowl.
Spread meat in a roasting pan and add 1 cup marinade (discard the rest). Seal pan with foil.
Bake 1 hour. Uncover (it will be juicy).
Bake 1 hour more, turning meat twice. Spoon out all but about 1/2 cup liquid.
Bake, turning meat twice, until browned and crisp at edges, 30 more minutes. Meanwhile, start potatoes.
Make potatoes: Simmer them in a large covered saucepan with 1 tsp. salt and water to cover until tender, 15 minutes.
Drain, return to pan, and cook over low heat until dry, stirring gently a couple of times, 1 to 2 minutes.
Combine remaining 1/2 tsp. salt and other potato ingredients in a large bowl. Stir in potatoes.
Arrange meat and potatoes in a shallow serving bowl. Scatter more cilantro on top. Season with salt to taste.
