Crush the garlic, paprika, lemon juice and 1 tablespoon salt very well. Brush the pork shoulder thoroughly with this marinade and put it to sit covered in the refrigerator for about 1 day. Heat the oven to 302°F (150 °C).
In a large tray, put the cleaned and halved potatoes at the bottom and meat on top. Soak the pork thoroughly with the remaining marinade, which you've diluted with 2/3 cup (150 ml) of water and the wine. Cover the entire tray with foil and put the pork shoulder to bake slowly for about 5 hours.
After removing the foil, turn up the oven and bake for another 1 hour, or a bit less.