Caribbean Pork Dish

• 6 lb. pork
• vinegar
• pepper
• salt
• 6 onions
• 6 peppers
• 2 cloves garlic
• 2 pkg. sausage links
• 2 papers saffron
• 2 small cans tomato puree
• dry sherry
• 1/2 c. raisins
• 1 c. olives
• 1/2 c. almonds
• 2 Tbsp. Worcestershire sauce

1. Cut pork into 3/4-inch pieces and marinate in vinegar, pepper and salt for at least 1/2 hour. Drain and quickly brown in hot oil. Remove and in the same pot, saute onions, peppers, garlic and sausage links. Add saffron and tomato puree. Return the pork to the pot and cover with dry sherry. Cook at least 2 hours. Half hour before serving, add the raisins, olives, almonds and Worcestershire sauce. Serve over rice. This should serve 12 or more. Be sure and use a large pot.

pork, vinegar, pepper, salt, onions, peppers, garlic, sausage links, papers saffron, tomato puree, sherry, raisins, olives, almonds, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83493 (may not work)