Combine pork cubes with 2 tablespoons olive oil, smoked paprika, 4 minced garlic cloves, salt, and white pepper in a bowl. Cover and refrigerate for at least 1 hour or up to overnight. Remove from fridge 20 minutes before cooking to bring to room temperature.
2 lbs pork shoulder, 6 cloves garlic, 3 tablespoons olive oil, 2 tablespoons smoked paprika, to taste salt, to taste white pepper
Heat 1 tablespoon olive oil in a large sauté pan or cast iron skillet over medium-high heat until shimmering. Pat pork cubes dry with paper towels. Add pork in a single layer without crowding, searing 3-4 minutes per side until golden-brown crust forms. Work in batches if necessary. Transfer pork to a plate and tent with foil to rest.
2 lbs pork shoulder, 3 tablespoons olive oil
Add remaining olive oil to the same pan and heat oil to 350°F. Fry potato cubes in batches for 5-6 minutes, stirring occasionally, until golden and crisp on all sides. Transfer to paper towels to drain excess oil.
1 lb waxy potatoes, 3 tablespoons olive oil
Return pork to the pan over medium heat. Add remaining 2 minced garlic cloves, bay leaves, and white wine. Nestle clams into pan, cover with lid, and steam 5-7 minutes until shells open. Discard any clams that remain closed.
2 lbs pork shoulder, 2 lbs fresh littleneck or cherrystone clams, 6 cloves garlic, 0.75 cup dry white wine, 2 whole bay leaves
Remove bay leaves. Add fried potatoes to the pan and gently toss to coat in pan sauce. Garnish with fresh cilantro and serve with lemon wedges on the side.
1 lb waxy potatoes, for garnish fresh cilantro, 1 whole lemon
