Cut 2 lb pork shoulder into medium sized pieces. Place in a baking dish. Add 2 tbsp Worcestershire sauce, 2 tbsp of hot sauce, 1 tbsp granulated garlic and 1 ½ tsp pepper, ½ tsp salt. Mix and marinade for a day (or atl east one hour). Add 3 medium-sliced onions/ Seal with foil place in 350 deg F oven for 33 hours. Place 3 ahil chilies and 3 ancho chilies on a heated pan and press them down on each side so as to get the aroma out. Set aside. Heat a pot and 1 inch pieces of green bell pepper 2 tomatoes, 1 potato NS dd the heated red chilies. Add water till the contents are just covered. Cook them Drain the contents and place in a blender. Add 4 cloves garlic, 1 tsp salt, 1 tbsp hot sauce, 1 tbsp Worcestershire sauce and ½ tbsp. oregano. Blend to a puree. Return to the pot and cook for 30 minutes. Clean the blender and place 3 cloves of garlic, 3 tbsp cider vinegar, 1 tsp salt, 1 tsp pepper, 1 tsp oregano and ¾ cup olive oil. Blend. Take of the onion from the baked pork bowl. Put aside till ready to serve. Deep fry the pork pieces. Place in a pan and add some the chili sauce and vinaigrette. Serve with rice.
