Portuguese Pickled Pork (Carne de vinha D’alhos)
3-4 lbs. pork shoulder or butt
1-1/2 cups vinegar
1-1/2 tsp. salt
2 red peppers or 3 chili peppers
3 cloves garlic
1 tbsp. shortening
potatoes - peeled and quartered
Pork may be cut up into small pieces or left in one large piece. Combine vinegar, salt, peppers, garlic with meat. Cover and allow to stand overnight in a cool place, turning occasionally to permit seasoning to penetrate the meat evenly. Melt shortening in pot or pan and brown meat on all sides. Add a little water to meat, cover and simmer 1-3/4 to 2 hours (35 to 40 minutes per lb.) Meat may be roasted in oven at 350°. About 3/ 4 hour before meat is cooked, add potatoes and cover with meat's juice.
