Portuguese Roasted Pork

Having just spent some time in Portugal, we came home wanting to recapture some of the flavors.  One of the catches is of course that we are no where near an ocean and so making much of what we ate is completely out of the question.
This is an excellent choice, though, one which is easy and delicious.

Marinade

3 red peppers, roughly chopped

Some hot peppers, to taste (could be red chiles,)

½ can tomato paste

1 head garlic, roughly chopped

3 T paprika

Olive Oil 2-3 T

White wine 2-3 T

1 T Salt

Make paste in food processor

Spread paste on pork shoulder, punctured with knife

Ideally marinade for two days

Hot beef broth halfway up roasting pan

Roast uncovered at 400 for 1 hour, uncovered; 3.5 hours at 300