- 1 1/2 cups red wine vinegar
- 3/4 cup red wine
- 7 cloves garlic, crushed
- 3 bay leaves
- 8 whole cloves, or to taste
- 2 tablespoons ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 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.