This is my adaptation of a Filipino favorite. I’ve made this for my mom and a group of Chinese grandmothers that live in my neighborhood. They all approved.

Ready

• 5lb pork butt (sometimes it says butt/shoulder) try and get one with as much skin as possible
• a few Tbsp’s of olive oil
• 2 or 2 ½ cups apple cider vinegar
• 4 or 5 cups chicken stock (preferably home made but I’ve done it with canned stock)
• 1 ½ cups soy sauce
• 6 Tbsp brown sugar
• whole head of garlic, chopped
• 3 laurel leaves (bay leaves)
• a hand full of whole black peppercorns (aprox 3 Tbsp’s)
• 2 Tbsp dried or 3Tbsp fresh oregano

Set

• Dutch oven or large roasting pan

Go

1. Cut the meat into 4-5 pieces
2. Sear the meat in small amount of olive oil over a high heat
3. Add 2 parts chicken stock to every 1 part apple cider vinegar ( fill until the meat is ¾ covered).
4. Add brown sugar, soy sauce, full head of garlic in whole cloves, laurel leaves, black peppercorns and oregano.
5. Reduce heat and cook uncovered. Should take like 2 hours to cook but you should check every ½ hr and move the pork pieces around. You’ll know it’s done when the sauce get’s sticky and the meat is breaking apart.