4 lb. pot roast, cut in eating sized chunks
Salt pork
1 c. vinegar
1/3 c. brown sugar
1 lg. onion, sliced
2 cloves garlic
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4-5 bay leaves

Brown pot roast in chunks in salt pork in bottom of deep kettle. Add onion and garlic to cook lightly. Then add rest of ingredients. Marinate 4-5 hours or overnight. Cook slowly until tender approximately 3 hours. Remove bay leaves and serve. Red wine added toward end of cooking adds extra touch.