3-4 lb. pork loin roast
1 clove garlic
1/4-1/2 c. olive oil
2 lg. onions, chopped

Put olive oil in Dutch oven. Brown chopped garlic in oil. Remove. Saute onions in same oil.

Add to onions: 2 cans tomato sauce 1 lg. can stewed tomatoes 1/2 c. parsley 1 green bell pepper, chopped

Brown pork roast in separate pan and then add to tomato mixture. Cook 5 to 6 hours. Meat will fall apart. Remove meat and debone and cut into small chunks. Return to tomato mixture and heat if required. Serve. Makes 2 quarts.