Cut the Pork Shoulder into 1–1½ inch cubes, then season generously with Salt, Black Pepper and a good sprinkle of Sweet Paprika.
Heat a large, heavy skillet over medium-high heat and add Lard and a splash of Olive Oil. When hot, brown the seasoned pork in batches so pieces get a good crust — transfer browned pork to a plate.
Lower the heat, add crushed Garlic cloves and a Bay Leaf to the pan and cook briefly until fragrant, then return the pork to the skillet.
Pour in Dry White Wine to deglaze the pan, scraping up browned bits, and let the wine reduce by half.
Add enough Water to come partway up the pork, bring to a simmer, cover, and cook gently until the pork is tender and the sauce has reduced and concentrated (about 45–60 minutes). Taste and adjust seasoning with more salt or pepper if needed; remove and discard the Bay Leaf.
While the pork simmers, tear the Alentejo Bread into bite-sized pieces and briefly soak them in a little Water so they soften; then squeeze out excess water until they are damp but not soggy.
In a separate large frying pan, heat a little more Olive Oil with a knob of Lard. Add the damp bread and some more crushed garlic and fry, stirring, until the bread is golden and crisp on the edges and has absorbed some of the fat and flavor. Season lightly with a pinch of Salt and a little Sweet Paprika if you like.
When the pork is ready, fold the crisped bread into the skillet with the meat so the bread soaks up the juices; cook together for a few minutes over medium heat so flavors meld.
Finish with the juice and a little zest of Orange to brighten the dish, give everything a final toss, then serve the migas hot, spooned onto a platter for sharing.
