Braised Pork Shoulder in Adobo with Pickled Vegetables

Ingredients

• 1 cup rice vinegar
• 2 cups water
• 10 garlic cloves, 2 sliced and 8 smashed
• Kosher salt
• 1 tablespoon granulated sugar
• 1 head cauliflower, cut into small florets
• 1 red onion, thinly sliced
• 1 Fresno chile, seeds removed, sliced (or ¼ teaspoon red pepper flakes)
• 1 carrot, peeled and thinly sliced in rounds
• 2 to 3 pounds boneless pork shoulder, cut into 2-inch pieces
• 2 bay leaves
• 1 teaspoon black peppercorns
• ½ cup soy sauce
• 2 tablespoons canola oil
• ½ cup white vinegar
• 2 cups chicken stock or water
• Steamed jasmine rice, for serving