This spirited dish marries the spice of chorizo and the sweetness of clams. Creators Frank McClelland and Christie Matheson recommend "letting the pork absorb a quick homemade dry rub overnight" for added flavor, adding, "we make this with pork shoulder, which is sometimes called pork butt, so if that's what your butcher calls it, don't be afraid to buy it. " From Wine Mondays: Simple Wine Pairings With Seasonal Menus, by Frank McClelland and Christie Matheson. ©2008, used by permission from The Harvard Common Press. -Susan Kostrzewa
WINE RECOMMENDATION: McClelland and Matheson call for a "full-bodied rose [which] incorporates the whole spice rack, the flavors of a light red, and the minerality of a white, so it goes well with a dish that features such a variety of tastes."
¼ cup salt
¼ cup brown sugar
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground allspice
4 pounds pork shoulder
3 tablespoons vegetable oil
1 onion, diced
2 leeks, halved, washed and diced
2 carrots, peeled and diced
2 celery stalks, diced
5 garlic cloves, chopped
½ cup golden raisins
1 bottle (750 ml) dry rose
1 cup chicken or vegetable broth
1 chorizo link, cut into small pieces
18 littleneck clams, rinsed
2 teaspoons fresh rosemary, finely minced
2 teaspoons fresh oregano
2 tablespoons finely minced fresh flat-leaf parsley
Salt and freshly ground black pepper
Combine the salt, brown sugar, red pepper, cumin, and allspice. Rub the mixture all over the pork. Place the rubbed pork in a bowl and cover tightly with plastic wrap. Refrigerate overnight. Remove the pork from the refrigerator 2 hours before cooking.
Preheat the oven to 325°F.
Remove the pork from the bowl and pat dry with paper towels. Heat a large roasting pan over medium-high heat for 3 minutes. Add the vegetable oil and heat for 1 minute. Add the pork to the pan and brown it on all sides, turning often, about 4 minutes total. Remove the pork from the pan and set aside.
Reduce the heat to medium, add the onion, and stir with a wooden spoon for 3 minutes. Add the leeks, carrots, and celery and sauté or 3 minutes. Add the garlic and raisins and cook for 1 minute. Add the rose broth, and chorizo and return the pork to the pan. Cover and bake for 3½ hours.
Remove from the oven and place the pork on a serving platter to rest. Place the pan over medium heat and add the clams, rosemary, oregano, and 1 tablespoon of the parsley. Cover and cook for 3½ to 4½ minutes (or until the clams open). Taste for seasoning and add salt and pepper if desired. Arrange the clams around the pork on the platter.
Ladle a cup of the chorizo-raisin broth over the pork and clams. Pour the remaining broth from the roasting pan into a small serving bowl. Serve the pork in broad-rimmed bowls, with a slice of pork in the center, clams around the sides, and roasting broth ladled on top. Garnish with the remaining 1 tablespoon parsley.