Jamaican Pork


1 five-pound fresh pork shoulder
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3 cups chopped onion
2 cups water
1/4 cup cider vinegar
2 tablespoons honey
1/2 cup pitted, sliced ripe olives
1/2 cup seedless raisins
2 tablespoons capers
1/3 cup flour

Trim skin and any excess fat from pork. Sprinkle salt and pepper over meat. Brown slowly in vegetable oil in a heavy kettle or Dutch oven. Remove meat and set aside. Pour off all drippings, then return 2 tablespoonsful to kettle or oven.

Stir onions into drippings and saute until soft. Stir in water, vinegar, honey, olives, raisins and capers. Heat to boiling. Place pork in sauce. Cover and simmer, turning several times, about 2 1/2 hours, or until pork is tender.

Remove pork to a heated serving platter and keep warm. Let liquid in kettle stand until fat rises to the top. Skim off and reheat liquid to boiling.

Blend flour with about 3 tablespoons water to a paste in a cup, then stir into boiling liquid. Cook, stirring constantly, until sauce thickens and boils 1 minute.

Carve pork into quarter-inch thick slices. Serve sauce separately to spoon over meat. Serves six or more.

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