Guyanese Garlic Pork

Ingredients

• 3 1/2 lbs pork shoulder, chopped in 2in-3in pieces
• 2 heads garlic, peeled and chopped
• 15-16 wiri wiri peppers or 7-8 scotch bonnets
• 2 bushels fresh thyme or 2-3 tbsp dried thyme
• 3 1/2 - 4 cups white distilled vinegar (or enough to cover the meat)
• 2 tbsp brown sugar
• 1 cup water
• 1 1/2 tbsp salt
• 1 extra large glass jar, sterilized
• Tongs

Instructions

1. 1

   Sterilize jar by boiling in a pot of...: Sterilize jar by boiling in a pot of water for 10 minutes. Remove jar and dry with paper towel. Set aside.

2. 2

   Chop meat into 2-3 inch size strips or...: Chop meat into 2-3 inch size strips or chunks. Rinse meat and pat completely dry. After this point, use tongs to handle meat. Set aside.

3. 3

   Peel and chop garlic and pepper. Gather thyme.

4. 4

   Add chopped garlic, pepper, and thyme to bowl...: Add chopped garlic, pepper, and thyme to bowl with meat. Mix with tongs.

5. 5

   In sterilized jar, begin to add meat with...: In sterilized jar, begin to add meat with seasonings. Layer with thyme sprigs.

6. 6

   Mix sugar and salt into 1 cup water,...: Mix sugar and salt into 1 cup water, set aside.

7. 7

   Pour vinegar over meat until it is completely...: Pour vinegar over meat until it is completely submerged. Add reserved 1 cup water with salt and sugar.

8. 8

   Close lid tightly and gently turn jar upside...: Close lid tightly and gently turn jar upside down a few times to ensure vinegar solution gets in between layered meat.

9. 9

   Store in cool dark place for 4-7 days....: Store in cool dark place for 4-7 days. We cooked the meat on day 4.

10. 10

    Drain pickled meat in colander. Remove thyme sprigs...: Drain pickled meat in colander. Remove thyme sprigs and fish meat out with a fork. You may cook as much or little of the chopped garlic/pepper seasoning as you like.

11. 11

    Heat a heavy-bottom skillet add meat and allow...: Heat a heavy-bottom skillet add meat and allow pork fat to melt. Cook for 15 minutes or more until meat is seared and browned.

12. 12

    Serve warm with bread.