1/2 c. cider vinegar
1/2 clove of garlic, crushed
1 (3 to 4 lb.) pork roast, cubed
1 can apricots (1 lb. 3 oz.), pureed
1/2 c. honey
1/2 tsp. salt
1/2 c. crushed pineapple
1/2 c. light brown sugar

Measure vinegar into jar; add garlic and cover tightly. Store in refrigerator for 3 days. Brown pork in small amount of oil in skillet or Dutch oven. Combine apricots, honey, salt, pineapple and brown sugar in saucepan; bring to boil, stirring until sugar is dissolved. Reduce heat to medium; cook 10 minutes, stirring frequently. Remove from heat; stir in 2 tablespoons garlic flavored vinegar. Pour over pork; simmer over low heat 2 hours and 30 minutes to 3 hours. Serve with rice. Yields: 6 servings.