Caribbean Loin Of Pork In Black Sauce

• 4 to 5 lb. pork loin roast with or without bones
• 2 tsp. salt
• 1 tsp. pepper
• 1/4 c. lard
• 2 large onions, thickly sliced
• 1/4 c. vinegar
• 12 ripe olives, pitted and chopped
• 1 Tbsp. capers
• 1/3 c. seeded raisins, chopped
• 1 Tbsp. brown sugar or molasses
• 4 c. water (about)
• 2 large or 4 small onions, chopped
• 1 1/2 lb. potatoes, pared and quartered (4 to 6 medium)

1. Sprinkle meat with salt and pepper.
2. Brown on all sides in hot lard with sliced onions.
3. The meat must be thoroughly browned. Discard onions.
4. Pour off excess fat.
5. Sprinkle meat with vinegar. Add olives, capers, raisins, sugar and water.
6. Bring to boil; lower heat.
7. Simmer, covered, for 1 1/2 hours to 2 hours.
8. Turn meat occasionally.
9. Add chopped onions and simmer for 30 minutes longer.
10. Add potatoes and cook for 30 minutes longer or until potatoes are done and sauce thickens.
11. This dish must be cooked over very low heat.
12. Makes 6 to 8 servings.

pork loin, salt, pepper, lard, onions, vinegar, olives, capers, seeded raisins, brown sugar, water, onions, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567048 (may not work)