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Place the meat in a nonreactive bowl. Season the meat all over with the garlic, bay leaf, parsley, paprika, chile pepper and salt. Turn the meat to coat evenly with the seasoning. Pour the wine over the meat, enough to come level with the top of the meat. Drizzle the olive oil over the top. Marinate, turning occasionally, for a couple of hours to overnight. The longer the marinating time, the more winey the flavor will be.
If you are using a clay pot, do not preheat the oven. Clay pots go in a cold oven or they may crack. Otherwise, with a regular roasting pan, preheat the oven to 350°F/180°C, or gas mark 4.
Make a bed of half the onion in the bottom of the pot or pan. Transfer the meat and marinade on top, scattering the remaining onions and mint leaves over, followed lastly by the salt pork or bacon. Cover tightly with foil and place in the oven.
After 2½ hours, remove the cover or foil, and continue cooking, uncovered, for another 20 to 30 minutes, until the meat is falling-off-the-bone fork-tender. Occasionally, spoon some of the broth over the meat. The top of the meat will darken after the cover is removed. Serve with boiled potatoes and crusty bread to sop up the juice