2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 cup long-grain white rice
1 1/2 cups water
2 TBSP plus 2 TBSP olive oil
DIRECTIONS
Mix together the vinegar, garlic, crushed red pepper, thyme, bay leaves, 2 tsp salt, and 1 tsp black pepper in a large bowl or container.
Add the cubed pork to the bowl and stir to combine. Cover the bowl the place in the refrigerator to marinate the pork for at least 24 hours.
Add the pork and marinade to a large saute pan over medium-high heat and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 30 minutes.
Make your rice while the pork simmers: Add the rice, water, and 1/4 tsp salt to a saucepan over medium-high heta and bring to a boil. Cover the pan with a tight fitting lid and reduce the heat to low. Allow the rice to simmer over low heat for 10 minutes, DO NOT REMOVE THE LID DURING THIS TIME. After 10 minutes turn off the heat and allow the rice to sit on the stove, WHILE STILL KEEPING THE LID ON, for about 15 more minutes.
Drain the pork and set aside then wipe out the saute pan.
Heat 2 TBSP of oil in the now empty saute pan over medium-high heat.
Fry HALF the pork in the hot oil until browned all over, about 2 minutes.
Transfer the fried pork to a bowl then add the remaining 2 TBSP of oil to the pan and fry the remaining pork the same way.
Fluff the rice with a fork and serve with the pork.
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