YIELD - (12-15 Servings) INGREDIENTS Pork Shoulder - 3 lb (3/4 inch cubes) Garlic - 20 cloves Chadon Beni - 40 leaves Scotch Bonnet Pepper - 2 Fine Thyme - 1/2 cup Apple Cider Vinegar - 1 1/2 cups Salt - 1 tbsp Oil - 1/3 cup METHOD Wash cubed pork in 1/4 cup of white vinegar and water. Set aside and allow to drain. Peel garlic, chadon beni and thyme. Blend garlic, chadon beni, thyme and pepper in 1 cup of apple cider vinegar. Transfer to a bowl and add salt and remain