2lbboneless pork shouldercut into 1 1/2 inch cubes. (I used pork butt)
2 3/4teaspoonKosher saltdivided
1cupdry white wine
1tablespoonPimenton de la Vera dulcesmoked sweet paprika
1tablespoonextra virgin olive oildivided
1medium sized yellow onion diced
1 28ouncecan whole peeled tomatoescrushed by hand - recommend San Marzano
1/2teaspooncrushed red pepper
2cupschicken stock or brothdivided
2lbbaby Yukon Gold potatoeshalved
2lbManila clams or cockiesscrubbed - I used clams I could find at my store
scalions diced for garnish - or they had fresh cilantro on theirs
serve with crusty bread for sopping up all the goodness
Season pork all over with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a large ziploc bag add the pork. Smash 3 cloves of garlic, add to the bag along with the wine, bay leaves and Pimenton. Seal and refrigerate for at least 8 hours or overnight.
Preheat oven to 350'F
Remove pork from marinade saving the marinade, pat the pork dry with a paper towel. Remove and discard the garlic and bay leaves. Heat 1 1/2 teaspoon oil in a large Dutch oven over medium heat. Add pork and cook until lightly browned, about 5-7 minutes. Transfer to pork to a plate continue with the rest of the pork.
Chop remaining garlic cloves. Add the onions and the remaining oil cook for a minute then add the chopped garlic continue cooking for another minute or two. You want them to be slightly browned but not burned stirring often. Add the tomatoes, red pepper and the reserved marinade.
Bring to a boil; reduce heat to medium-low and simmer stirring often for about 3 minutes. Return cooked pork to the pot. Stir in 1 cup of stock until pork is mostly submerged. Cover and bake in oven until pork is fork-tender. 1 hour 30 minutes to 2 hours.
Stir in potatoes and remaining 1 cup of stock, Cover and bake until the potatoes are tender, about 30 minutes.
Transfer Dutch oven to the stovetop over high add the cleaned clams. Cover and cook until clams open. 3 to 5 minutes. (remove and discard any unopened clams) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with diced scallions