Guyanese Garlic Pork

3 lbs. pork shoulder cut in 2 inch pieces
10 sprigs of fresh thyme
12 to 16 cloves of garlic
6 cups of vinegar - 3 cups for washing and rinsing the meat and container.
1 habanero pepper or 5 wiri-wiri peppers (Hot chili)
Step 1- Thoroughly wash pork pieces with water, salt and vinegar. rinse and pat dry.
Step 2- Using thongs rinse each piece of pork in 1 1/2 cups of plain white vinegar before putting it in the container used for marinating.
Step 3- Chop the pepper, garlic and thyme using a mini chipper or knife.
Step 4- Mix the pork pieces well with the garlic thyme mix add the 2 tbsp. salt to the container and pour the vinegar to cover the meat in the container. let set for 4 days or more before cooking.
Cooking; In a heavy bottom skillet heat 2 tbsp. of oil add a few pieces of the marinated pork and cover to cook, stirring occasionally until the liquid is dried out and meat begins to fry and brown. Test for tenderness and allow to brown on all sides to a crisp texture. Serve warm.
Enjoy.