Well, if you want to stay 'traditional', the recipe you have is pretty accurate.
If you want to punch it up a little, maybe add just a little sherry vinegar - maybe some hot pepper flakes, or chopped hot peppers in vinegar - more garlic; and don't be afraid to use that salt/pepper well for seasoning. I'd also let it cook out a little longer, to give those flavors a chance to really 'marry'. I'd use the 'hour' as the bottom cooking time, and maybe go 1 and a half? It'll help get the meat really, really tender, too.