CUBAN PORK CONFIT WITH RED WINE GLAZE

Serves 6-8

1 pork shoulder (Boston Butt) approximately 6+ pounds
2 Tbs. allspice (ground)
½ cup salt
½ cup sugar
1 gallon canola oil
2 heads of garlic, crushed
1 orange, sliced
2 cups red wine
1 cup orange juice
½ cup sherry vinegar
2 cups veal stock (or beef broth)
½ cup brown sugar

Combine allspice, salt and sugar; coat pork with mixture and cure for 24 hours in the refrigerator. Rinse and dry.

Heat oil, garlic and orange in a large stock pot, add pork. Bake at 275 degrees for 7 hours. Remove from oil, drain well and keep warm.

While pork is baking, make glaze by combining red wine, orange juice, vinegar, stock (or broth) and brown sugar. Reduce 1 ½-2 hours until it is well-thickened. Shred pork and serve with glaze. Serve with black beans and rice.