How to make a Portuguese Pork and Potatoes

Preheat the oven to 350°F (175°C).

Cut the pork shoulder into large chunks and season with salt, black pepper, and paprika.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the pork chunks in batches until browned on all sides, about 5-7 minutes per batch.

Remove the pork and set aside. In the same pot, add chopped onions and garlic, cooking until softened, about 3-4 minutes.

Add diced red bell pepper and carrots, cooking for an additional 3 minutes.

Stir in the cumin, thyme, and bay leaves, cooking for 1 minute until fragrant.

Return the pork to the pot and pour in the white wine, scraping up any browned bits from the bottom.

Add chicken broth and bring to a simmer.

Cover the pot and transfer to the preheated oven, cooking for 1.5 hours.

Meanwhile, peel and cut the potatoes into chunks.

After 1.5 hours, add the potatoes to the pot, stirring gently to combine.

Cover and return to the oven, cooking for an additional 30-40 minutes until the potatoes are tender.

Remove from the oven and stir in chopped parsley before serving.

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