Braised Pork Roast With Sweet Potatoes

• 1 shoulder butt pork roast (boneless), about 3 pounds
• 2 cups water
• 2 tablespoons dark soy sauce
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons red-wine or cider vinegar
• 2 tablespoons honey
• 1 teaspoon cumin
• 2 pounds yams (about 4)
• 1 pound onions (about 2 large)
• 6 large cloves garlic, peeled

1. Place the pork roast in a cast-iron or enamel casserole with a lid.
2. Add the water, soy sauce, Tabasco, vinegar, honey and cumin.
3. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
4. Meanwhile, peel the yams and cut into 1 1/2-inch slices.
5. Peel the onions and cut each into 4 to 6 pieces, depending on size.
6. Preheat the oven to 375 degrees.
7. After the pork has cooked for 1 hour, add the yams, onions and garlic.
8. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes.
9. Uncover and place the casserole in the center of the oven.
10. Cook for 45 minutes, turning the meat in the juices every 15 minutes.
11. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
12. Serve directly from the casserole, cutting the meat at the table.

pork roast, water, soy sauce, tabasco sauce, redwine, honey, cumin, yams, onions, garlic

Taken from cooking.nytimes.com/recipes/3651 (may not work)