Pork
One whole pork shoulder of approximately 2 kg
One large onion, finely chopped
Two soup spoons of olive oil
One soup spoon of tomato paste
One-half cup of dry red wine
One-half cup of port wine
One soup spoon of red wine vinegar
One soup spoon of paprika
One sprig of rosemary
350g of peeled and seeded tomatoes, finely chopped
Salt and black pepper
Mashed Potatoes
Sixteen small potatoes
One-half cup of extra virgin olive oil
Two soup spoons of fresh thyme leaves
Salt and black pepper, freshly ground
Pork
One whole pork shoulder of approximately 2 kg
One large onion, finely chopped
Two soup spoons of olive oil
One soup spoon of tomato paste
One-half cup of dry red wine
One-half cup of port wine
One soup spoon of red wine vinegar
One soup spoon of paprika
One sprig of rosemary
350g of peeled and seeded tomatoes, finely chopped
Salt and black pepper
Mashed Potatoes
Sixteen small potatoes
One-half cup of extra virgin olive oil
Two soup spoons of fresh thyme leaves
Salt and black pepper, freshly ground
Pork: Place the pork shoulder in a large pot, cover it with water, and seal the lid
Cook over low heat for about 1 hour and 30 minutes, or until the pork is tender (1)
Separate the pork's tenderloins from the rest of the meat and rinse them under cold running water, massaging gently to release the skin
Set aside
In a large pot, caramelize the onion in olive oil until it becomes transparent
Add the tomato paste, red wines, red wine vinegar, paprika, rosemary, and tomatoes
Simmer for 10-20 minutes, or until the sauce begins to thicken (2)
Season with salt and black pepper, then add the pork and cook for an additional 20 minutes (3)
Mashed Potatoes: Wash and dry the potatoes thoroughly, drizzle them with olive oil, and season with thyme, salt, and black pepper
Wrap them in aluminum foil and bake in a preheated oven at 160°C for about 40 minutes, or until they're tender
Remove from the oven, carefully open the package, and let the potatoes cool slightly
Gently smash each potato to create a rough surface (4)
Assemble double-layered potato stacks on wooden skewers (5)
Heat a non-stick skillet with a drizzle of olive oil and cook the potato stacks when serving
Adjust seasoning as needed
Assembly: Serve the pork, garnished with 4 potatoes.
