Vinha D’Alhos graced Hawaii’s tables when the Portuguese came to the islands to work during the plantation era. Among the numerous traditions/cultures that the Portuguese brought, this dish is remembered being served during the holidays. The recipe can be traced back to Azores and Madeira. It is also known as Carne de vinha d’alhos.
"This is a Portuguese-style marinated pork dish, with the typical ingredients of vinegar, cloves, peppers and garlic. The pork is sooooo tender after marinating! It's fresh, tangy, different, and delicious on rice! Prep time includes overnight marinating."
In a non-corrosive bowl (ceramic or glass) place the roast. Mix the vinegar with the remaining ingredients and pour over the roast adding additional wine vinegar as needed to cover the meat. Cover tightly and marinate overnight or 3 to 4 days in the refrigerator, turning occasionally.