Ingredients:

• 5 lbs boneless pork shoulder, trimmed and cut into 1 inch chunks
• 2 cups dry white wine
• 1 cup apple cider vinegar
• 10 bay leaves
• 6 garlic cloves, smashed and peeled
• 1 tablespoon dried oregano
• 1 teaspoons red pepper flakes
• 6 whole cloves
• 1 cup Madeira
• 1/4 cup minced fresh oregano
• Bulky, kaiser, or another favorite roll

Directions:

1. First you are going to marinate the pork!
2. In a large Dutch oven, stir together the pork, wine, vinegar, bay, garlic, dried oregano, pepper flakes, cloves (if using) and 1 teaspoon each salt and pepper. Cover and refrigerate for at least 1 hour or for up to 48 hours. (24 hours is perfect, do this the night before)
3. When you are ready to cook the pork, heat the oven to 325°F with a rack in the lower-middle position. Set the pot, uncovered, over medium-high and bring to a simmer, stirring occasionally.
4. Re-cover, transfer to the oven and cook until a skewer inserted into the pork meets just a little resistance, about 1½ hours, stirring once about halfway through.
5. Set a wire rack in a rimmed baking sheet. Using a slotted spoon, transfer the pork and garlic to the rack, removing and discarding the bay and cloves ; set aside. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat.
6. Add the Madeira to the pot, bring to a boil over medium-high and cook, stirring occasionally, until the mixture has reduced to about 1 cup, 15 to 20 minutes; set aside. Remove and discard any large bits of fat on the exterior of the pieces of pork.
7. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking. Add the pork and cook, stirring every 2 to 3 minutes, until well browned on all sides, 5 to 7 minutes.
8. Remove the skillet from the heat and add the reduced cooking liquid. Return to medium-high and continue to cook, stirring occasionally, until the liquid has reduced and the pork is lightly glazed and begins to sizzle, 3 to 5 minutes. Taste and season with salt and black pepper, then stir in the fresh oregano. Transfer to a serving dish.
9. Toast up your buns and top with meat.

Ingredients:

• 2 lbs yellow potatoes, peeled and cut into 1 inch chunks
• 2 medium garlic cloves, minced
• 1 bay leaf
• 1 1/2 teaspoons crushed red pepper flakes ( or Piri Piri spice if you have it)
• 1 1/4 teaspoons smoked paprika
• 1/4 cup extra virgin olive oil
• 1 yellow onion, finely chopped
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1/4 cup fresh parsley, chopped
• Kosher salt and ground black pepper

Directions:

1. In a medium bowl, toss the potatoes with the garlic, bay, crushed peppers, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.
2. In a large saucepan over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth.
3. Bring to a boil over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.
4. Uncover and cook over medium, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes.
5. Remove from the heat, cover and let stand for about 5 minutes. Remove and discard the bay and stir in the parsley. Taste and season with salt and black pepper.