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Crispy Vinha D'Alhos

yield: 4 total time: 10 minutes

Ingredients

4 pounds pork butt /shoulder
1 1/2 cups red wine vinegar substitute distilled vinegar
1 cup water
2 chili peppers Hawaiian, substitute red jalapeños or serrano peppers
5 cloves garlic
2 tablespoons Hawaiian salt
2 tablespoons allspice
3 bay leaves

Nutrition

Calories : 800 calories
Carbohydrate : 4 grams
Cholesterol : 280 milligrams
Fat : 50 grams
Fiber : 1 grams
Protein : 78 grams
SaturatedFat : 18 grams
Sodium : 4250 milligrams

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