does marinating pork in apple cider vinegar kill all potential bacteria? If so would it be good after 2 weeks in a fridge?

No and no. That's a terrible idea.

I wouldn't eat it....

Are you perhaps thinking by analogy from ceviche, in which raw fish is "cooked" by action of acids, usually citrus juice?
That dish is recommended max stored 2 days in fridge by most recipes.
Also, I've never heard of this technique working on meat.
Consult the pork marketing board near you, or some other specialist.