1 tablespoon vegetable oil
1 pound cubed pork shoulder
1 1/2 teaspoons paprika
1 onion, sliced
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon garlic salt
1 bay leaf
Heat oil in a medium saucepan. Place shoulder in pan, browning well on all sides.
Pour in oil and paprika; brown for 5 minutes over medium heat. Saute onion and garlic for 2 minutes. Set aside.
Heat 12 inches skillet over medium heat. Pour in 1/2 cup of the water, and add the white half of the oil, tossing until smooth and coated. Add pork. Cook, stirring continually, for 5 minutes, or until pork is almost cooked through.
Scrub pork meat with a clean, damp kitchen towel. Return meat to pan, and add 1/4 cup water. Bring to a boil, reduce heat, and simmer for 5 minutes, or until covered and lumpy. Remove pan from heat, and continue to simmer.
Return pork juices to pan, and stir in water and paprika. Return to a boil, stirring constantly, for 4 minutes, or until thickened. Remove from heat.
Stir in salt, garlic salt, bay leaf. Bring to a boil, stirring constantly. Simmer 20 minutes, stirring occasionally until sauce coats and mixture thickens. Return pan to a boil, and continue to heat for 10 minutes to allow some of the fatty parts to trap in the sauce. Remove from heat. Return pan to a boil, and continue to heat for 5 minutes to facilitate browning.