- 1 head of garlic, cloves peeled
- 1/3 cup sweet paprika
- 1/4 cup ground cumin
- 2 tablespoons dried oregano
- 1 1/3 cups sherry vinegar
- 1 cup extra-virgin olive oil
- 2 1/4 pounds boneless pork shoulder, trimmed and cut into 2-by-1-inch strips
- Salt and freshly ground pepper
- 4 pounds baby back ribs, cut into individual ribs
- About 6 cups water
How to make this recipe
In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.
Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook over moderately high heat, turning occasionally, until browned, about 13 minutes. Transfer the pork to a platter.
Add the remaining 2/3 cup of olive oil and heat until shimmering. Season the ribs with salt and pepper and add half of them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add them to the pork and brown the remaining ribs. Do not pour off the oil.
Return all of the meat to the casserole and season with salt and pepper. Add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 45 to 50 minutes. Transfer to a plate and serve.
Match the succulence of the pork and tanginess of the vinegar with a juicy young red that has a hint of spice. Look for a Spanish Tempranillo-Cabarnet blend.