YIELD - (12-15 Servings)
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
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 remaining apple cider vinegar.
Pour a few spoonfuls of the apple cider mixture into a container. Enough to cover the entire surface of the container.
Add a layer of pork.
Repeat the process until all the pork is in the container.
Make sure pork is fully submerged.
Cover and let sit for 4 days.
Drain and squeeze out all the excess moisture.
Add 1/3 cup of oil to a medium size pot over high heat.
Once oil is heated add pork and cook until golden brown.