Tomato and Pepper Braised Pork Shoulder

In an ideal world, the pork shoulder would be rubbed with the paprika and salt and allowed to cure over night and then again allowed to sit overnight after cooking. If you don't have the time, it will still be good. But like with a good soup, the flavor will deepen over night, so consider planning ahead.

Ingredients

1 pork shoulder (about 8 lbs)

1 onion

1 head garlic

1 quart juliette tomatoes

2 jalapeno or cayenne peppers

1 cup red wine

2 T smoked paprika

2 T salt

Method

Rub the pork shoulder all over with the paprika and salt and allow to rest overnight.
Thinly slice the onion, garlic, tomatoes, and peppers and then add to the pork baking dish.
Add the wine and then cover tightly with tin foil.
Bake at 225F until the meat pulls back from the bone and yields when pulled with a fork.
Allow to sit overnight in the braising liquid.
Lift the shoulder from the braising liquid.
Blend the liquid into a sauce, pull the meat and return to the sauce.
Heat and serve.