- 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
- 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.