Pork With Rice And Olives (Arroz Con Carne De Cedo-Dominican Rep

• 1 1/2 lbs boneless pork shoulder
• 1/4 cup vinegar
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/8 - 1/4 teaspoon crushed red pepper flakes
• 3 slices bacon
• 2 cups boiling water
• 1 cup rice, uncooked regular
• 1/4 cup pimento stuffed olive, sliced
• 2 tablespoons parsley, minced
• 1 1/2 teaspoons salt

1. Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.
2. Fry bacon until crisp; drain.
3. Remove pork from marinade, reserving marinade.
4. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
5. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
6. Cover and bake at 350 degrees until liquid is absorbed, 25 to 30 minutes.

pork shoulder, vinegar, onion, garlic, red pepper, bacon, boiling water, rice, pimento stuffed olive, parsley, salt

Taken from www.food.com/recipe/pork-with-rice-and-olives-arroz-con-carne-de-cedo-dominican-rep-361820 (may not work)