Fried Vinha D’Alhos

• 4½ lb pork butt
• 1 cup cider vinegar
• 1 cup distilled white vinegar
• 2 tsp. lemon juice
• 5 tsp. Hawaiian salt
• 5 Hawaiian red peppers, crushed
• 15 cloves garlic, crushed
• 1½ tsp. paprika
• 1/8 tsp. ground cumin
• 1/8 tsp. ground cloves
• 1/8 tsp. ground allspice
• 1/8 tsp. monosodium glutamate

Cut pork into 1½-inch cubes; place in bowl. To make marinade, combine remaining ingredients. Pour over pork and refrigerate for 8 hours or longer, turning occasionally. Put pork and marinade into saucepan. Cover and cook for 15 minutes; drain. Cook pork for 45 more minutes with cover partly open. Brown meat until crispy. Makes 6 servings.