1 1/2 pounds of boneless shoulder of pork, fat removed in large cubes salt and pepper to taste 2 tablespoons of peanut or vegetable oil 1 teaspoon of paprika 2 bay leaves 1/2 teaspoon of garlic powder 1/2 cup of dry white wine 1 cup of shelled clams
Sprinkle pork with salt and pepper. Heat oil in pan and brown pork quickly. Place the remaining ingredients in pot with meat on top. Cover and cook on LOW for 7 - 9 hours. Serve over bread that has been sautéed in butter until golden brown. Serves 4 - 6
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