It’s taken Chef Ed ages to perfect his wife’s traditional family recipe, but he finally has. Its Portuguese pickled pork. For Jodie, nothing smells more like Christmas.
2 pork butts, cut into 2 inch chunks
1 bottle red wine vinegar
1 cup water
1 packet Mexican bay leaves
1 packet Mexican Allspice
a handful of whole alspice
s ton of coarse chopped garlic
Marinate the pork in the ingredients for 3 days. Roast at 350 degrees for 2 hours, uncovered, in the marinade juices