Pork Vinha D'alhos
- 6 to 8 lb pork butt, cut into 2-inch cubes
- 2 cups vinegar
- 2 cups sherry or white wine
- 2 cups water
- 1 tablespoon pickling spice, tied in cheesecloth
- 2 tablespoons Hawaiian salt
- 1/2 teaspoon pepper
- 4 cloves garlic, finely minced
- 4 Hawaiian red chili peppers, crushed
- 6 baking potatoes, pared