2 lbs. boneless pork shoulder, cut in 1 inch cubes
1/4 c. vinegar
1 tbsp. ground cumin
1 tbsp. ground turmeric
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. corn oil
1 c. orange juice
1/4 c. sherry
Water as needed
1 tbsp. instant minced onion
1 tbsp. flour (optional)

Remove as much fat as possible from pork cubes. Marinate pork in combined vinegar, cumin, turmeric, salt, pepper and garlic powder 1 hour covered in refrigerator. Heat oil in large skillet. Add pork and brown on all sides. Reserve marinade.

Add orange juice, 1/4 cup sherry, onions and reserved marinade. Bring to a boil. REDUCE HEAT and simmer, covered, about 30 minutes or until pork is tender. (If desired, combine 1 tablespoon flour with 2 tablespoons water and stir into pork mixture until sauce thickens). May serve over rice. About 4 servings.