3 pound boston butt pork shoulder boneless cut into 1-inch cubes
0.5 teaspoon thyme leaves dried
7 cloves garlic crushed
2 tablespoons ground pepper black
0.8 cup red wine
1.5 cups red wine vinegar
2 teaspoons salt
2 tablespoons vegetable oil
Equipment
bowl
frying pan
oven
whisk
baking pan
ziploc bags
Directions
Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag.
Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
Bake in preheated oven until the pork is completely warmed, about 20 minutes.
Drain as much liquid from the pork as possible.
Heat vegetable oil in a large skillet over medium-low heat.
Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
