Pork Adobo but with pepperoncini juice instead of vinegar?

I want to make pork adobo, which is a pretty simple recipe - basically just garlic, vinegar, soy sauce. Pepperoncini juice is essentially just vinegar with some extra flavour, right? Has anyone tried this?

Update - it turned out amazing! I ended up tossing about half of the pepperoncinis in with it while it was braising.

I also soaked and boiled some kidney beans, and tossed them in as well to soak up the flavour. They were also amazing.