Pork is traditionally marinated in vinegar in the Philippines and in Argentina; in Europe it is fermented or cured; even America has her tradition of pickled pigs’ feet and vinegar-marinated barbecue.
The live blood analyses of Beverly Rubik indicates that plain pork meat causes undesirable changes in the blood, accompanied by fatigue, but pork that has been marinated, fermented or cured does not. Learn more in our article on pork that features several recipes!
Makes about 4 cups
- About 3 pounds pork butt or fatty pork meat, including organ meats such as heart
- 1 cup vinegar
- ½ cup lard
- 4 tablespoons chile powder
- 2 teaspoons dried oregano
- 4 cloves garlic, minced
- ½ cup tomato paste
- 2 cups beef or chicken broth
- Cut pork into 1-inch cubes and marinate in vinegar about 24 hours, refrigerated.
- Dry cubes well and brown in hot lard in a large flame-proof casserole.
- Add remaining ingredients and bring to a boil.
- Reduce to a simmer and place in a 350-degree oven, with the lid slightly askew so moisture can evaporate.
- Bake several hours until the liquid is reduced to about half.
- Shred the pork with a fork or knife.
- This is a great filling for tacos, burritos, enchiladas, tostados and other Mexican dishes.