• 1 cup really good quality barrel aged red wine vinegar – Pinot Noir wine vinegar would be excellent
  • 1 cup good quality dry white wine
  • 1/2 cup + 1/4 cup (optional) ABQ Olive Oil Company UP Certified Extra Virgin Olive Oil
  • 12 garlic cloves minced
  • 2 tablespoons kosher salt
  • 1/4 cup sweet or hot paprika (depending on how spicy you like it)
  • 2 dried bay leaves torn
  • 1 teaspoon dried red pepper flakes
  • fresh ground pepper to taste
  • 3 Pounds boneless cubed pork shoulder cut in 1″ cubes, trimmed of excess fat


Place all the ingredients except the bay leaves, 1/4 cup of olive oil, and pork in a blender or the bowl of a food processor. Process until well combined. In a large sealable container, place the pork and add the marinade and bay leaves to it. Mix the pork with the marinade to coat well and refrigerate for 4 days.

Preheat the oven to 425 F. Arrange the marinated pork cube in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize. Lower the heat to 350 F. and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

Optional Step – with the remaining 1/4 cup of UP Certified Extra Virgin Olive Oil, you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy-crust on the exterior of the pork that is akin crisp bacon. However, the cracklings will have all the flavor of linguica. To take it this extra step, add the drained, oven roasted pork to a pan with evoo set over medium-high heat. Brown the pork in batches until crispy. This is like insanity here, so be prepared for your reality to be forever altered.

Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juice.

Alternatively, (because this is summer after all) you can wrap the pork in foil and cook it over medium indirect heat on the grill. Uncover the pork after 45 minutes and allow it to brown on all sides.

Serves 6-8 generously

Original recipe and photo by Veronica Foods.