This is similar to the another recipe except that it uses pork butt and is cooked in the oven.

4          pounds boneless pork butt, cut into 2- inch cubes

1 -2      hot red finger peppers, stemmed and seeded or 1 -2  

            tablespoons chili pepper sauce (molho picante)

¼         cup sweet paprika

8          cloves garlic, smashed

1          bay leaf

¾         cup white wine

1 tablespoon Coarse salt or to taste

Fresh ground pepper to taste

Olive oil as needed

1. Place the meat in a non-reactive glass or ceramic or stainless steel bowl. Season the meat with chili sauce, paprika, garlic, and bay leaf. Salt and pepper to your taste.

2.  Turn the meat in the seasoning to coat evenly.  Slowly pour the wine over.  Cover and refrigerate overnight.

3.  About ½ hour before starting to cook, drain the marinade from the meat. Drizzle olive oil to coat the bottom of a roasting pan. Add the meat

4.  Place the pan in a 350 degree F. preheated oven. Cook for 1 hour, turning the meats to evenly brown. The meat should be fork tender.  Note:  This can also be braised stove top in the marinade until fork tender.