Pork Vinha D'alhos

Ingredients:

1 1/2 cups cider vinegar

1 cup white wine

1 1/2 cups water

2 teaspoons pickling spice

2 tablespoons Hawaiian salt

1/2 teaspoon pepper

3 to 4 cloves garlic, minced

4 Hawaiian red peppers

4 lb pork butt

6 baking potatoes, pared

Instructions:

In a large plastic container, glass bowl with lid, or heavy plastic bag, combine the vinegar, wine, water, pickling spice, Hawaiian salt, pepper, garlic, and chili pepper. Add pork, cover, and refrigerate for at least 48 hours, turning pork often. Preheat electric oven to 450 F. Place pork in baking pan; cook for 1/2 hour. Lower heat to 325 F and continue cooking for 2 more hours. Add potatoes, and cook for 1 more hour; turn potatoes once and baste potatoes and pork with drippings several times.