From Chef Pierino:
For this Uproot pairing I wanted to come out with a more assertive main course but I think this is still a good match of wine and meat. As an added bonus this works really well when prepared in a slow cooker provided that the meat is browned first in hot fat. The inspiration is a ragu Neapolitan style. The pork shoulder can be cooked as an entire piece or cut up into pieces of about 2 inches as for a stew. The Spanish riff comes in with the potatoes which finish up almost like “patatas bravas”. You could serve the finished sauce separately over pasta.