Cut the Pork Shoulder into 2–3 cm cubes and place in a bowl. Add the Massa de Pimentão, minced Garlic, a generous grind of Black Pepper, a pinch of Sea Salt, a splash of Dry White Wine and a little Red Wine Vinegar, stir to coat, then tuck in a couple of Bay Leaves. Cover and marinate in the fridge for at least 1 hour, ideally 3–4 hours or overnight.
While the meat marinates, peel and cut the Potatoes into bite-size cubes and pat dry. Heat plenty of Vegetable Oil in a deep pan or fryer to 170–180°C (medium-high) and fry the potatoes in batches until golden and crisp. Drain on paper towel and season lightly with Sea Salt.
Heat some Lard (or a mix of lard and oil) in a large, heavy skillet over medium-high heat. Remove the pork from the marinade (reserve the marinade) and brown the cubes in batches so they get a good color—do not crowd the pan. Transfer browned pieces to a plate.
Return all the browned pork to the skillet, pour in the reserved marinade and an extra splash of Dry White Wine to deglaze the pan, add the remaining Bay Leaves and bring to a simmer. Reduce the heat to medium-low, cover partially, and cook until the pork is tender, about 25–35 minutes depending on size.
When the pork is nearly tender, increase the heat slightly, add the Clams on top, cover and cook for 5–8 minutes until the clams open (discard any that remain closed). Add another small splash of Red Wine Vinegar to brighten the sauce, taste and adjust seasoning with Sea Salt and Black Pepper.
Gently fold the fried Potatoes into the skillet to soak up the sauce for a minute or two, being careful not to break them. Warm through so everything is hot and well coated.
Finish by scattering chopped Coriander over the dish and serving with wedges of Lemon to squeeze at the table. Serve immediately, spooning plenty of sauce over the pork, clams and potatoes.
