- Serves 6 to 8.
- 3 lb. Boston butt boneless pork roast
- 2 cups water
- 2 Tablespoons soy sauce
- 1/2 teaspoon Tabasco sauce
- 2 Tablespoons red wine vinegar or cider vinegar
- 2 Tablespoons honey
- 1 teaspoon cumin
- 4 medium sweet potatoes
- 2 large onions
- 5 large cloves garlic, peeled and thinly sliced
Place pork roast in a large, heavy casserole with lid. Add 2 cups water and soy sauce, Tabasco, vinegar, honey, and cumin. Bring to a boil. Reduce heat to very low and boil gently, covered, for 1 hour. Peel sweet potatoes and cut into 1-1/2-inch slices. Peel onions and cut into 4 to 6 wedges. After pork has cooked for 1 hour, add sweet potatoes, onions, and garlic. Bring to a gentle boil again and continue cooking, covered, for 15 minutes. Uncover and place casserole in the center of a preheated 375° oven. Bake for 45 minutes, turning the meat in the juices every 15 minutes. Serve directly from the casserole, spooning juices over meats and vegetables.