Sweetly spiced, yet piquant, this tenderly cooked pork entree mingles the vivid flavors of the Caribbean. Versatile pork shoulder -- either a fresh picnic or butt roast -- boned and trimmed, is an economical cut for this dish. Freeze any extra meat for another meal. Preparation time: 20 minutes. Cooking time: about 1 hour.

FOR 4 SERVINGS YOU WILL NEED:

2 lbs. boneless pork shoulder, trimmed of fat
Salt
2 tbsp. salad oil
1 lg. onion, finely chopped
1 sweet red bell pepper, seeded, cut in strips
2 cloves garlic, minced or pressed
1 can (1 lb.) tomatoes
1/2 tsp. ground cinnamon (opt.)
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1/3 c. pimento-stuffed olives
1/4 c. raisins
1 tbsp. red wine vinegar

1. Cut pork into 2-inch long strips, about 3/4-inch thick and wide. Sprinkle with salt. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove pork strips as they brown. Set aside.

2. Pour off all but 1 tablespoon fat. Add onion and red pepper. Cook, stirring, until onion is soft and lightly browned. Mix in garlic. Return pork to pan.

3. Mix in tomatoes (coarsely chopped, with liquid), cinnamon, cloves, cayenne, olives and raisins. Bring to boiling. Cover and reduce heat. Simmer until pork is tender, 50 to 60 minutes.

4. Uncover. Cook over medium heat, stirring occasionally, until cooking liquid is reduced by half, about 10 minutes. Skim fat, if necessary. Mix in vinegar. Taste. Add salt, if needed.

Good served with: Green beans and rice pilaf dotted with chopped carrots (saute them with onion and rice in a little butter before you add the liquid).

FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.