10 pounds medium pork
1/2 cup white wine
6 tablespoons dried oregano
2 tablespoons salt
1 teaspoon dried thyme
1 teaspoon yellow mustard
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
3/4 cup beef broth
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons butter or margarine
Place pork in a large pot and cover with water. Bring water to a very low boil, then reduce heat and simmer 15 minutes.
Strain the wine, oregano, salt, thyme, yellow mustard, marjoram, beef broth and paprika into the pot. Bring to a slow boil, then add the wine mixture. Cover, reduce heat and simmer, stirring occasionally, until all ingredients are thoroughly combined.
Stir in butter or margarine over medium heat. Bring to a boil without stirring. Reduce heat, cover and simmer, stirring occasionally, 10 minutes.
Remove pork from the pot and place it in the steamer with the wine mixture. Cover and cook 10 minutes, or until all pork is tender. (Note: Cover pot when opening pot.) Transfer the pork and stock to a separate stockpot and add just enough water to cover. Bring to a boil and cook 10 to 20 minutes, stirring occasionally, until the fat is absorbed.