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. 1Sterilize 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. 2Chop 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. 3Peel and chop garlic and pepper. Gather thyme.
4. 4Add chopped garlic, pepper, and thyme to bowl...: Add chopped garlic, pepper, and thyme to bowl with meat. Mix with tongs.
5. 5In sterilized jar, begin to add meat with...: In sterilized jar, begin to add meat with seasonings. Layer with thyme sprigs.
6. 6Mix sugar and salt into 1 cup water,...: Mix sugar and salt into 1 cup water, set aside.
7. 7Pour 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. 8Close 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. 9Store 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. 10Drain 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. 11Heat 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. 12Serve warm with bread.