Cut the pork into 1 inch cubes or larger pieces. It will shrink once it is cooked. Combine all ingredients in a large bowl. Vinegar, water, chili peppers, garlic, Hawaiian salt, allspice, and bay leaves.
Add all of the pork cubes and marinade to a gallon sized Ziploc bag. Seal and massage the meat to make sure all of the marinade covers the meat. Let it marinade in the fridge for up to 3 days.
Heat a large pot over medium heat and add all of the contents in the Ziploc bag. Bring to a boil and then turn down the heat to a simmer.
Simmer until all of the liquids have evaporated. About An hour and twenty minutes. Remove pot from heat.
Pan fry the meat on a nonstick skillet pan until all sides are crispy. About 30 seconds on each side. Serve immediately with a side of rice or sweet Portuguese bread. Enjoy!