- In a large pot, place meat and add vinegar just enough to barely cover the meat.
- Add garlic, bay leaves, salt, chili pepper, and cloves; stir to mix.
- Boil until fork tender, stirring occasionally.
- Add potatoes to the meat 20 minutes before removing from heat.
- The meat and potatoes freeze well in their boiled state (store with liquid).
- When ready to serve, pan fry the meat and potatoes to your desired crispness.
Makes 12 servings.
Tip: To save energy and time, use your slow cooker. This recipe easily can be made in a slow cooker set on HIGH for 3-4 hours.
Approximate Nutrient Analysis per serving (based on 2 tablespoons of Hawaiian salt):
320 calories, 9 g fat, 3 g saturated fat, 90 mg cholesterol, greater than 1000 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g sugar, 31 g protein