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Crispy Vinha D'Alhos

yield: 4 total time: 10 minutes
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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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